Tzimmes (Sweet Potato and Carrot)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 103.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 20.0 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 3.0 g
- Protein: 1.4 g
View full nutritional breakdown of Tzimmes (Sweet Potato and Carrot) calories by ingredient
Introduction
This Tzimmes recipe is traditional - it has sweet potatoes, carrots, dried apricots, prunes, dried apples, and orange juice. I make it for my Pesach Seder with Brisket (the more fiber the better, that holiday), and for Rosh Hashanah (though I add some honey then).It does not have pineapple, mandarin oranges, or marshmallows (yes, I did find a recipe that called for that. This isn't Thanksgiving, folks). This Tzimmes recipe is traditional - it has sweet potatoes, carrots, dried apricots, prunes, dried apples, and orange juice. I make it for my Pesach Seder with Brisket (the more fiber the better, that holiday), and for Rosh Hashanah (though I add some honey then).
It does not have pineapple, mandarin oranges, or marshmallows (yes, I did find a recipe that called for that. This isn't Thanksgiving, folks).
Number of Servings: 16
Ingredients
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1 1/2 lbs sweet potatoes (about 3 large)
1/2 lb carrots (about 4-5)
1 cup dried apricots
1 cup prunes
1 cup dried apple rings
2 cups orange juice
1 cup water
*Optional - honey for Rosh Hashanah (not included in nutritional info)
*Optional - stevia (again, not calculated in nutritional info)
Directions
1. Wash vegetables.
2. Peel sweet potatoes and, if desired, carrots.
3. Cut sweet potatoes into 1/2 to 1 inch slices. If they are large sweet potatoes, cut the slices in half. Remember, the larger the slices, the longer the cooking time.
4. Cut carrots into 1/2 to 1 inch slices.
5. In large pot, place carrots, sweet potatoes, orange juice, and water (enough to cover veggies), and close lid. Simmer for about 10 minutes.
6. Add dried fruit, and replace lid. Cook for about another 5 minutes.
7. Remove lid, and simmer until liquid is all absorbed, and veggies are nice and tender (almost mushy).
8. Check sweetness. If desired, add 2 packets of stevia (to taste). For Rosh Hashanah, add honey (not calculated in nutritional info). I have never needed to add anything for sweetness, but tastes may differ.
9. Remove from heat, and enjoy!
Serving Size: Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ANITA_NM.
2. Peel sweet potatoes and, if desired, carrots.
3. Cut sweet potatoes into 1/2 to 1 inch slices. If they are large sweet potatoes, cut the slices in half. Remember, the larger the slices, the longer the cooking time.
4. Cut carrots into 1/2 to 1 inch slices.
5. In large pot, place carrots, sweet potatoes, orange juice, and water (enough to cover veggies), and close lid. Simmer for about 10 minutes.
6. Add dried fruit, and replace lid. Cook for about another 5 minutes.
7. Remove lid, and simmer until liquid is all absorbed, and veggies are nice and tender (almost mushy).
8. Check sweetness. If desired, add 2 packets of stevia (to taste). For Rosh Hashanah, add honey (not calculated in nutritional info). I have never needed to add anything for sweetness, but tastes may differ.
9. Remove from heat, and enjoy!
Serving Size: Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ANITA_NM.
Member Ratings For This Recipe
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CD13387881
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KAREN^B