Tzimmes - Jewish Sweet Potato and Carrot Stew

90m
Prep Time
1h
Cook Time
2h 30m
Ready In


"Tzimmes , in Yiddish, means "to make a big deal of everything, which is all mixed up.." Like many Yiddish expressions, Tzimmes has no distinct English translation. This recipe is from a Jewish Cookbook. Prep time includes time to cook the sweet potatoes."

Original is 8 servings

Nutritional

  • Serving Size: 1 (147.7 g)
  • Calories 204
  • Total Fat - 9.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 1 mg
  • Sodium - 239.1 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 3.8 g
  • Sugars - 11.5 g
  • Protein - 2.9 g
  • Calcium - 43.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Wash the sweet potatoes and prick the skin - bake the sweet potatoes in a preheated 375F oven for 1 hour or until very soft. Let cool.

Step 2

Remove the skin from the sweet potatoes, then slice the potatoes thickly-set aside.

Step 3

Preheat an oven to 350F.

Step 4

Heat the oil in a large skillet. Sauté the onions over medium heat until they are translucent. Add the carrots and continue to sauté until onions and carrots are golden.

Step 5

In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don’t worry if the potato slices break apart.

Step 6

Transfer the mixture to a large, oiled, 12" x 9" ( or similar) baking dish Sprinkle the walnuts over the top. Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty.

Tips


No special items needed.

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