I grew up eating Tzimmis filled with flanken and bones. We ate it for Rosh Hashana and for the meal before the Fast of Yom Kippur. I continued to make it that way until my daughter became a vegetarian. Now I make two kinds of Tzimmis. One for the carnivores and one for my daughter. This is the very delicious and definitely healthier vegetarian version.
Prep time: 20 minutes
By April 2, 2014Published:
- 12 Servings
- 4 pounds Sweet Potatoes peeled
- 2 pounds White Potatoes peeled
- 1 pound pitted prunes
- 1 pound baby carrots
- 3/4 cup Dark Brown Sugar
- 2 large lemons juiced
- 4 1/2 quart Dutch Oven
- oven to table serving dish
- Preheat oven to: 375 F.
- Cut potatoes into 1/2 inch thick slices. Alternate slices of sweet and white potatoes on the bottom of Dutch Oven. Scatter some prunes and carrots over potatoes. Sprinkle some of the brown sugar and lemon juice over this layer. Repeat this process until all the ingredients are finished. Fill Dutch Oven with enough water to just barely cover vegetables. Bring to a boil, reduce to a simmer and cook uncovered for about 20 minutes or until potatoes and carrots have somewhat softened. Place immediately into oven and bake. Baste constantly over the course of 60-90 minutes until sauce has thickened and glazed the Tzimmis. Spoon into a serving dish and serve hot.
- For advance prep: Cool Tzimmis completely. Wrap tightly and refrigerate for a day or two or freeze. Defrost completely before reheating.