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Kosher Nexus
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Tzimmes

Classic Tzimmes Recipe

Ingredients

  • 3 pounds carrots peeled and cut into 2-inch pieces
  • 1/3 cup honey kosher certified
  • 2 tablespoons vegetable oil
  • 1 large yellow onion diced
  • 1 cup vegetable broth low sodium
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Method

  1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.
  2. Add the carrot pieces to the pot and stir to combine with the onions. Cook for 3-4 minutes, stirring frequently, to lightly caramelize the carrots.
  3. Pour in the vegetable broth, honey, cinnamon, ginger, salt, and pepper. Stir well to combine all ingredients.
  4. Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer for 25-30 minutes, stirring occasionally, until the carrots are very tender when pierced with a fork.
  5. Remove the lid and increase heat to medium-low. Continue cooking for 10-15 minutes, stirring frequently, until most of the liquid has evaporated and the remaining liquid forms a glossy glaze that coats the carrots.
  6. Taste and adjust seasoning with additional salt, pepper, or honey as needed. The tzimmes should be sweet but balanced.
  7. Transfer to a serving dish and garnish with chopped fresh parsley. Serve warm as a side dish.

Notes

This tzimmes can be made up to 2 days ahead and reheated gently on the stove or in a 300°F oven. For a richer version, add 1/2 cup pitted prunes or dried apricots during the last 15 minutes of cooking. The dish keeps well in the refrigerator for up to 4 days and actually improves in flavor as it sits. To reheat, add a splash of broth or water if needed to prevent sticking.