Description
Sweet potato tzimmes blends traditional Jewish culinary heritage with comforting winter flavors. Rich carrot and sweet potato medley delivers delectable warmth that connects family recipes with cherished cultural memories.
Ingredients
Scale
- 2 pounds (907 grams) sweet potatoes, peeled and cut into 1½-inch chunks
- 2 pounds (907 grams) butternut squash, peeled and cut into 1½-inch chunks
- 1 pound (454 grams) carrots, unpeeled and cut into 2-inch chunks
- 3 cups (710 milliliters) chopped yellow onions (2 large)
- 2 cups (300 grams) pitted prunes
- 1 cup (240 milliliters) chicken stock, preferably homemade
- ½ cup (120 milliliters) freshly squeezed orange juice (2 large oranges)
- 2 tbsps (30 grams) unsalted butter, diced
- ¼ cup (50 grams) light brown sugar, lightly packed
- 1 tsp (5 milliliters) grated orange zest
- ½ tsp (2.5 milliliters) ground cinnamon
- good olive oil
- kosher salt
- freshly ground black pepper
Instructions
- Preparation: Preheat oven to 325°F with rack centered, creating an ideal cooking environment for the tzimmes.
- Sautéing Foundation: Heat olive oil in a Dutch oven over medium heat, gently cooking onions until they transform into a soft, translucent base, developing deep flavor complexity.
- Vegetable Integration: Layer carrots, sweet potatoes, and butternut squash into the onion mixture, creating a vibrant and textured vegetable ensemble.
- Flavor Infusion: Pour chicken stock, orange zest, and juice into the pot, introducing bright citrus notes while creating a luxurious cooking liquid.
- Seasoning Harmony: Sprinkle brown sugar, add butter, cinnamon, salt, and black pepper, ensuring a balanced and nuanced flavor profile across the dish.
- Prune Distribution: Elegantly scatter prunes across the vegetable landscape, allowing them to nestle into the mixture and contribute their sweet, rich undertones.
- Slow Transformation: Bring liquid to a gentle simmer, cover the Dutch oven, and transfer to the preheated oven, allowing the ingredients to meld and soften for 40-45 minutes.
- Final Touch: Remove from oven, thoroughly stir to integrate all components, taste and adjust seasonings, then serve warm, presenting a comforting and aromatic tzimmes.
Notes
- Prep Ahead Strategy: Chop vegetables and measure ingredients in advance to streamline cooking process and reduce kitchen stress.
- Temperature Control: Use medium heat when sautéing onions to prevent burning and ensure even caramelization for deeper flavor development.
- Vegetable Texture Check: Test vegetable tenderness with a fork at 40-minute mark; cooking time might vary based on produce size and oven performance.
- Flavor Balancing Tip: Taste and adjust seasoning after baking, as sweet potatoes and butternut squash can absorb salt differently during roasting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 10 mg