The Big Tzimmes for Passover

March 26, 2012

Author Notes: You say potato. I say potato kugel. You say you’re in a stew? I say what’s the big tzimmes?


Pronounced tzim-mess. For those unfamiliar with the term, tzimmes is generally understood as Yiddish for “a big fuss.”

In Jewish cooking terms, a tzimmes is essentially a casserole. Similar to a stew. Asked to bring a side dish to a Seder meal, for example, it would be understood that I would make a big tzimmes of the request, stewing up something delicious and “company-style.”

I don’t know which came first, the big fuss or the Eastern European dish, but I do know that to make a tzimmes involves some chopping, simmering and stewing, tzimmissing, if you will.

Like a good argument, a good tzimmes is both savory and sweet. What goes into a tzimmes can be either vegetables or meat and any combination of fruit, most notably prunes.

In cooking as in life, as it turns out, making a tzimmes is easy as pie. Essentially it's take, chop, mix and stew.
Vivian Henoch

Food52 Review: I read through this recipe and knew it had to be on our Seder table, something traditional (with twists). It's bright and tasty, appeals both to adults and children, and simple to make. After a short time in a crowded oven, we all admired it, and ate with pleasure. Don't wait for a holiday for this one! It does speak Thanksgiving too, but I'd be ready for this balance of sweet and tart any time. You could even make it a one pot meal with some added beans or cheese or....susan g

Serves: 8
Prep time: 40 min
Cook time: 30 min


  • 4 to 6 carrots
  • 4 sweet potatoes (about 2 pounds)
  • 1 cup bite-size pitted dates (about 6 ounces)
  • 1 cup dried apricots (about 5 ounces)
  • 1 medium apple, sliced (optional)
  • 1/2 cup dried cherries (Michigan-style and optional)
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh-squeezed lemon juice
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 cup fresh orange (processed with rind)
  • 1/2 teaspoon salt
  • 1/4 cup fresh parsley, chopped


  1. Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
  2. Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots.
  3. Melt butter in a saute pan, add fruit, brown sugar, maple syrup, orange juice and simmer for a minute or two, just until the mixture is heated. Mix with potatoes and carrots. Add remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
  4. Cover and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

More Great Recipes:
Stew|Potato|Vegetable|Fruit|Carrot|Maple Syrup|Winter|Rosh Hashanah|Passover|Spring|Side

Reviews (8) Questions (2)

8 Reviews

ruby2zday April 3, 2015
can someone please clarify 1/4 cup orange processed with rind? Is that juice, or squeeze orange in the food processor with the rind? thanks
lois March 22, 2015
what is a "bunch" of carrots?
Suzy April 21, 2014
If not for Pesach, Shabbos will be here soon! Thank you
sheredel April 12, 2012
can't wait to try this!
Author Comment
Vivian H. April 12, 2012
Susan! Thank you so much. You made my day . . . a little tzimmes.
susan G. April 12, 2012
...and there it was! <br />Congratulations, Vivian.
Author Comment
Vivian H. April 5, 2012
Please note, if you're making this dish for a kosher-for-Passover meal, skip the butter. Use margarine, or olive oil.
susan G. March 26, 2012
You're just in time! I hope to see this on the seder table.