Sweet tsimmes for Rosh Hashanah
Though tsimmes — a traditional part of the Rosh Hashanah meal — generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different direction.
We kept all the essentials — carrots bolstered by parsnips, beets and a sweet potato — but instead of a stew texture, we aimed for more of a roasted vegetable dish with a deliciously sweet sauce. That sauce comes from yet more classic ingredients, including raisins and dates, as well as honey and orange juice, and just a bit of cinnamon. The result is comforting and familiar, but just a little different.
Carrot, Parsnip, Beet and Sweet Potato Tsimmes
1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and sliced
1 pound beets, peeled and sliced
1 medium sweet potato, peeled and sliced
¾ cup golden raisins
1 cup chopped dates
1 cup orange juice
Zest of 2 oranges
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon cinnamon
½ cup honey
Heat the oven to 350 degrees.
In a large casserole dish, combine the carrots, parsnips, beets, sweet potatoes, raisins and dates.
In a medium bowl, whisk together the orange juice, orange zest, salt, pepper, cinnamon and honey. Pour the mixture over the vegetables, then bake for 1 hour, or until tender. Stir the mixture several times during baking. Serve hot or at room temperature. Makes 12 servings.
Per serving: 190 calories; 0 g fat (0 g saturated fat; 3 percent calories from fat); 48 g carbohydrates; 34 g sugar; 0 mg cholesterol; 230 mg sodium; 3 g protein; 6 g fiber.
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.