We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Modern Tzimmes
Spring 2014
Tzimmes is a traditional sweet carrot dish sometimes served with prunes. I have used several different root vegetables (you can choose whatever you like) and cooked it on top of the stove, not in the oven, with a mixture of maple syrup and chilies to balance the sweetness. The dish reheats at 350°F (180°C) for 15 minutes.
Serves 6 to 8
4 carrots, peeled
2 white turnips, peeled
½ head celeriac, peeled
2 parsnips, peeled
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) maple syrup
1 tsp (5 mL) chili flakes
Salt and freshly ground pepper
2 tbsp (30 mL) chopped Italian parsley
1 Cut vegetables into 1-inch (2.5-cm) chunks.
2 Heat olive oil in large sauté pan over high heat. Add vegetables and stir-fry for 2 to 3 minutes or until well coated with oil and beginning to brown. Cover pan, turn heat to low and cook, tossing vegetables occasionally until slightly softened, about 5 minutes.
3 Add maple syrup and chili flakes, cover and continue to cook until vegetables are tender and golden, about 10 to 12 more minutes. Season with salt and pepper. Toss with parsley.
Serves 6 to 8
