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Authentic Tzimmes Sweet Carrot and Honey Stew for Rosh Hashanah - Jewish recipe
Every year when Rosh Hashanah approaches, I start thinking about tzimmes. This traditional Ashkenazi stew has been gracing Jewish tables for centuries, and honestly, it's one of those dishes that connects you to generations of home cooks who came before. The word tzimmes itself comes from Yiddish, and it literally means "to make a fuss" about something. But this dish is anything but fussy once you know the basics. What I love about tzimmes is how it balances sweet and savory flavors without being cloying. The carrots become tender and almost jammy, while the honey adds just enough sweetness to symbolize our hopes for a sweet new year. Some families add dried fruits like prunes or apricots, and others include sweet potatoes or even a small piece of flanken for a heartier version. My recipe keeps things simple but deeply flavorful, focusing on the natural sweetness of good carrots and quality honey. The key to great tzimmes is patience. You can't rush this dish. I let it simmer slowly on the stove, stirring occasionally, until the liquid reduces to a glossy glaze that coats every piece of carrot. The smell that fills your kitchen is incredible, warm cinnamon and caramelized vegetables with hints of ginger. It's comfort food at its finest. This makes a perfect side dish for your Rosh Hashanah meal, sitting beautifully next to roasted chicken or brisket. But I've also served it as part of a vegetarian holiday spread, and it holds its own completely. The leftovers are wonderful too, they keep for days in the fridge and actually taste better the next day once all the flavors have had time to meld together.
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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

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.