This Vegetarian Tzimmis is the very delicious and definitely healthier version of my family’s original meat Tzimmis. Growing up, I ate Tzimmis made with with flanken and marrow 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, more of my family prefers not to eat red meat; and I make two kinds of Tzimmis: Vegetarian Tzimmis for the vegetarians and Tzimmis with meat for the carnivores.
Click on the link to see the original meat version: Grandma Jeannie and Annie Mae’s Tzimmis.
Prep time: 20 minutes
Note: The potatoes cook quicker when simmered in a Dutch Oven because they’re covered with more water. Transferring them to a shallow roaster allows for more surface area to glaze all the ingredients. I’ve par-cooked the vegetables in the roaster and avoided having to transfer them. Using this method, they take longer to soften but then, you just have to pop the same pan in the oven. Do whatever works for you!
