My parents only used Yiddish words on occasion, so it felt entirely mysterious to me.
Little did I know it meant “a big fuss.”
And the thing is, tzimmesisa bit of a fuss to make (though far from the biggest).
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This traditional Ashkenazi side dish is a casserole-stew hybrid that’s simple and hearty.
My mother’s mother and grandmother made it everyPassover, but also forRosh Hashanah.
The sweetness of the dish symbolizes wishes for a sweet and prosperous new year.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
you might choose to reheat in the oven, microwave, or on the stovetop.
To reheat in the oven, transfer to a baking dish.
Cover with foil and bake in a preheated 350F oven until hot throughout.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add leftover tzimmes and cook over medium-high heat, stirring occasionally, until hot throughout.
you’re free to also reheat small portions in the microwave.
Can I Freeze Tzimmes?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thaw overnight in the refrigerator before reheating as directed above.
Grease a 13- x 9-inch baking dish with cooking spray.
Cook potatoes and carrots:
Boil sweet potatoes and carrots until soft, then drain.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cool, peel, and cut potatoes into 1-inch chunks, and cut carrots into 2-inch chunks.
Pour into prepared pan.
Bake tzimmes:
Bake uncovered for about 30 minutes, or until heated through.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
