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Authentic Tzimmes Sweet Carrot and Honey Stew for Rosh Hashanah

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Pareve

Tzimmes is a traditional Ashkenazi dish of carrots slowly cooked with honey, onion, cinnamon and ginger until tender and glossy. The sweetness represents hopes for a sweet new year, making it a Rosh Hashanah favorite.

About Tzimmes

The Yiddish phrase “to make a tzimmes” means to make a fuss, but the dish itself is simple. Sauté the onion, add the carrots, honey, broth and spices, and simmer covered until the carrots are very tender, then uncover to reduce the liquid to a glaze. Prunes or dried apricots added in the last 15 minutes make it richer.

Kosher Notes

Made with vegetable broth and oil, tzimmes is pareve, so it goes with brisket or chicken. Some families make it with meat (flanken), which makes it fleishig. Carrots are also a traditional Rosh Hashanah symbol, as the Yiddish word for carrots, meren, also means “to increase.”

Make-Ahead

Tzimmes improves after a day or two and keeps for 4 days. Reheat with a splash of broth.

Authentic Tzimmes Sweet Carrot and Honey Stew for Rosh Hashanah
This traditional Ashkenazi tzimmes transforms simple carrots into a honey-glazed stew that's perfect for Rosh Hashanah and embodies the hope for a sweet new year.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Ashkenazi, Jewish
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 3 pounds carrots peeled and cut into 2-inch pieces
  • 1/3 cup honey kosher certified
  • 2 tablespoons vegetable oil
  • 1 large yellow onion diced
  • 1 cup vegetable broth low sodium
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.
  2. Add the carrot pieces to the pot and stir to combine with the onions. Cook for 3-4 minutes, stirring frequently, to lightly caramelize the carrots.
  3. Pour in the vegetable broth, honey, cinnamon, ginger, salt, and pepper. Stir well to combine all ingredients.
  4. Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer for 25-30 minutes, stirring occasionally, until the carrots are very tender when pierced with a fork.
  5. Remove the lid and increase heat to medium-low. Continue cooking for 10-15 minutes, stirring frequently, until most of the liquid has evaporated and the remaining liquid forms a glossy glaze that coats the carrots.
  6. Taste and adjust seasoning with additional salt, pepper, or honey as needed. The tzimmes should be sweet but balanced.
  7. Transfer to a serving dish and garnish with chopped fresh parsley. Serve warm as a side dish.

Notes

This tzimmes can be made up to 2 days ahead and reheated gently on the stove or in a 300°F oven. For a richer version, add 1/2 cup pitted prunes or dried apricots during the last 15 minutes of cooking. The dish keeps well in the refrigerator for up to 4 days and actually improves in flavor as it sits. To reheat, add a splash of broth or water if needed to prevent sticking.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 145
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 95mg 4%
Dietary Fiber 4g 14%
Total Sugars 28g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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