Tzimmes–a mixture of carrots, sweet potatoes and prunes–is a sweet start for the Jewish new year.
On Rosh Hashanah, we eat sweet foods to signify a sweet start to the new year. A traditional dish is tzimmes, a mixture of vegetables sweetened with honey. Carrots sliced into coins are usually included, to symbolize prosperity. In Yiddish, the word tzimmes means “a big fuss” (as in, “Don’t make such a big tzimmes over it”), but it can also mean something that’s mixed up. But there’s no fuss involved in making this easy vegetarian side dish that’s good for Rosh Hashanah, Passover or even Thanksgiving. And it’s naturally gluten-free.
By Gluten-Free Nosh
(gluten-free, dairy or pareve)
- 1 pound carrots, cut in 1-inch rounds
- 3 medium sweet potatoes, peeled and cut into medium chunks
- 3/4 cup pitted prunes, cut in half
- 1 cup orange juice
- 1/2 cup honey
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Butter or margarine
- Spray a 9×13-inch baking dish or casserole dish with cooking oil spray.
- In a large pot, cover carrots with water and boil 5 minutes. Add sweet potatoes and boil an additional 10 minutes until tender when pierced with a fork. Drain.
- Preheat oven to 350 degrees.
- Place drained carrots and sweet potatoes in prepared baking dish. Stir in prunes.
- Combine orange juice, honey, cinnamon and salt. Pour mixture over carrots, sweet potatoes and prunes. Dot with butter or margarine. Cover pan with aluminum foil.
- Place in preheated oven and bake for 30 minutes. Uncover and bake an additional 10 minutes. Serve warm.
Yields: 8 servings
Serve this brisket with potatoes and carrots for a Rosh Hashanah dinner
When my husband was younger, he had a brisket blockade. He and a family friend fiercely enforced a no-brisket zone at family dinners. He has gone in and out of the brisket blockade since then, but he still makes us this slightly sweet brisket that’s always a winner, especially for Rosh Hashanah or Passover. Plus, it’s naturally gluten-free.
This recipe makes a small brisket, using a three-pound kosher brisket sold at Trader Joe’s. You might want to double the ingredients for a bigger piece of meat.
By Gluten-Free Nosh
- 3 pounds brisket
- 6 carrots, cut in half
- 2 stalks celery, cut in half
- 1 medium onion, sliced
- 1-2 pounds fingerling potatoes or small red potatoes, scrubbed and left whole
- 5-6 cloves garlic, left whole
- Salt and pepper
- 12 ounces chili sauce (we use Heinz)
- 8 ounces Coca-Cola
- Preheat oven to 350.
- Place brisket, fat side down, in baking pan. Add carrots, celery, onions, potatoes, garlic, salt and pepper.
- Add chili sauce and Coca-Cola. Meat should be surrounded by liquid, but not quite submerged.
- Flip brisket. (We want to cook the brisket fat side up; this gives it a nice coating.)
- Put a sheet of parchment paper over the baking pan and then cover with aluminum foil.
- Place in preheated oven and cook for 2.5 hours.
- Take out of the oven, slice the brisket (thin slices against the grain), return the meat to the sauce, and cook covered for one more hour.
- Put meat in the middle of a serving dish and flank with cooked carrots and potatoes.
Yield: 8 servings