Carrot and Parsnips Tzimmes with Date and Pecans

“Tzimmes” translates to “a fuss,” but this carrot and parsnips tzimmes version is streamlined for easy preparation, plus it’s plant-based to appeal to a range of Rosh Hashanah guests.

There is a new book out called “Nosh” penned by Micah Siva. The author is very clever and creative with her modern take on classic Jewish dishes. The book features recipes that are plant-forward like Turmeric Vegetable Matzo Ball Soup, Carrot “Lox,” Vegan “Gefilte” Cakes, and Pumpkin Kugel with Pecan Streusel. YUM! All of these recipes are geared toward those who prefer to eat a plant-based diet.

Times have changed. The classic brisket and roast chicken may not suit all your guests who opt for healthier choices. I have selected this tzimmes recipe for its ease in cooking. The most time is spent on measuring and preparing the ingredients. Tzimmes means “a fuss,” but this version is streamlined.

Tzimmes is a traditional Ashkenazi side dish enjoyed during the Jewish holidays. Often sticky sweet, with prunes and honey, this carrot and parsnips tzimmes version relies on apple juice, maple syrup and dates to naturally sweeten it. Ginger and pecans add a zing and crunch to the roasted carrots, sweet potatoes and parsnips. If you are a make-ahead cook, you’ll be happy to know you can make this four days ahead and refrigerate or even freeze for three months.

Carrot and Parsnips Tzimmes with Dates and Pecans

Serves 6

Ingredients:

• 1 medium sweet potato, peeled and cut into 2-by-1/2-inch-wide wedges
• 6 medium carrots, cut into 2-by-1/2-inch pieces
• 2 medium parsnips, cut into 2-by-1/2-inch pieces
• 6 green onions, cut into 2-inch pieces
• 3 garlic cloves, finely chopped
• 1/2 cup dates, pitted and roughly chopped
• 1/2 cup pecans, roughly chopped
• 2/3 cup apple juice
• 3/4 cup vegetable broth, low sodium if preferred
• 2 tablespoons maple syrup
• 2 teaspoons freshly grated ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted vegan butter, cubed
• Flaky salt

Directions:

1. Preheat the oven to 350 F.
2. Combine the sweet potato, carrots, parsnips, green onions, garlic, dates and pecans in a large baking dish or Dutch oven.
3. In a small bowl, whisk together the apple juice, vegetable broth, maple syrup, ginger, cinnamon, orange zest, salt and pepper. Pour the liquid over the vegetable mixture. Top the vegetables with the butter cubes.
4. Cover the baking dish with a lid or seal tightly with aluminum foil and bake for 60 minutes. Remove the lid or foil and bake for an additional 15 to 20 minutes, or until the vegetables are tender. Sprinkle with flaky salt before serving.

Recipe notes

• Store in an airtight container and refrigerate for up to four days or freeze for up to three months. Reheat thawed or refrigerated tzimmes at 350 F until warmed through.
• For variations, use dried figs in place of the dates if preferred. You may also substitute the pecans with walnuts.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple: Easy Recipes for Creative Cooks” and “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.

© 2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.

More cookbook recommendations from Diane Rossen Worthington, including ‘Jew-ish: Reinvented Recipes from a Modern Mensch’

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