Twin Cities Tzimmes with a Kick

By • February 27, 2011 • 4 Comments

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Author Notes: I love to make traditional Jewish tzimmes with carrots, onions, dried fruit, and brisket. Sometimes I make a similar vegetarian version. This unique tzimmes dish was originally created by my daughter, Rebecca on a family weekend at the Oregon Coast. She added pepper jelly to the sauce which gave it a great kick. For thisTwin Cities version I have adapted her recipe which used some seasonal ingredients like spring onions and green garlic, as well as a grapefruit syrup, using my readily available ingredients. She used no dried fruit, just fresh apples.
She used a peach pepper jelly, but I used a favorite green pepper jelly. Because of the kick, I added a dollop of crème fraiche at the end, and liked the tangy creaminess it added. This is NOT your grandmothers Tzimmes, but it is very tasty!
JoanG

Serves 4-6

  • 3 large carrots, scrubbed and cut in 1/2 inch chunks
  • 1 yam or sweet potato, scrubbed (and peeled if desired) and cut into 1/2 inch chunks
  • 1 large leek, cleaned, white and light green part only, cut into 1/2 inch chunks
  • 6 scallions, cleaned and trimmed, cut into 1/2 inch pieces, white and green parts
  • 2 large apples, cored and cut into chunks
  • 1 stick unsalted butter
  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 3 tablespoons Maple syrup, amber
  • 3-4 tablespoons your favorite peppr jelly
  • 1/2 teaspoon sea salt
  • 1/3 cup creme fraiche (optional)
  1. Mix vegetables and apple chunks in a greased casserole dish.
  2. Mix until smooth and blended in a saucepan over low heat: butter, maple syrup, orange and lemon zest, orange and lemon juice and pepper jelly.
  3. Pour the sauce over the vegetables, mix together to distribute evenly, sprinkle with salt.
  4. Bake at 400 degrees. For 1 hour and 15-20 minutes, until vegetable are very tender and the sauce has browned. Toss to redistribute the sauce a few times during baking.
  5. Top with crème fraiche if desired and serve!
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Bike2

almost 4 years ago Sagegreen

I love the use of pepper jelly here. What a delicious unique tzimmes recipe.

Dscn2828

almost 4 years ago JoanG

Thanks! Pepper jelly is my favorite cooking ingredient these days!

Annalbu

almost 4 years ago AppleAnnie

This sounds like a wonderful combination of flavors--a distant, vegetarian cousin to the "Hudson Valley Tsimmes" in Food52 that I tested for an Editor's Pick nomination a few months back. (That recipe also called for lemon zest and maple syrup). It is fascinating to see a classic recipe evolve. I love to use pepper jelly as a seasoning, so this recipe is very appealing to me.

Dscn2828

almost 4 years ago JoanG

Thanks so much Apple Annie!