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!
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
- shallow roasting pan 15 1/2 x10 1/2 x2 1/4
- 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 the 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. Transfer par-cooked ingredients to a shallow roasting pan. Place immediately into the oven and bake. Baste constantly over the course of 60-90 minutes until sauce has thickened and glazed the vegetables and potatoes. 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.