Last year I wrote about my wonderful Rosh Hashanah menu, and gave a rough idea of how to make tzimmes, a quintessential Rosh Hashanah dish. I don’t know what this year’s Rosh Hashanah menu will hold since I am on my own with friends for the first time ever, but I do know that I have perfected how to make tzimmes, and I need to share. I made my mom an early Rosh Hashanah meal this week since we won’t be together on the holiday, and happily, this came out exactly as I pictured it in my mind. Sweet, warm, fall, holiday flavors… yum.
Perfect Rosh Hashanah Tzimmes
(works for Yom Kippur / pre-Kol Nidrei meal too :) )
olive oil
1 medium onion, chopped
1 thumb-sized piece of fresh ginger, minced as fine as possible
1 1/2 lb sweet potato (any variety, prefer a non-orange flesh variety just to change up the colors in the dish), cubed
1 lb carrots, sliced into rounds
1 t salt (or to taste)
1/2 t pepper
1 t cinnamon
2 C water
3/8 C sweet red wine (I use our family favorite kiddish wine, Manischewitz Sweet Red Concord)
+an extra few tablespoons to deglaze the pan
3/8 C lemon juice
1 red apple, cubed
4 figs, cubed
1. Heat olive oil in large pot over medium to medium high heat.
2. When oil is hot, add onions. Saute for approximately 5 minutes, but do not let burn. After they start softening and turning translucent, reduce heat to a little under medium. Add a splash of wine to deglaze the pan and keep the onions from sticking.
3. Add minced ginger, salt, and pepper and saute for another 5 minutes.
4. While onions and ginger are sauteeing, chop sweet potato and carrots. I microwaved my potato for a few minutes to make easier to chop. I recommend also microwaving the carrots for a few minutes to start softening them.
5. Add another splash of wine to deglaze the pan again. Add sweet potato and carrots, water, wine, lemon juice, and cinnamon. Adjust heat to medium low to allow all ingredients to simmer together. Cover and simmer for at least half an hour.
6. Remove cover, add apple and figs, and simmer for an additional 10-15 minutes, uncovered. If needed, add additional water, but I like letting the juices thicken a bit, so don’t go too heavy with the water.
Serve over couscous, and enjoy!
Shana Tova!
