Description
Ina Garten’s tzimmes celebrates Jewish culinary heritage with sweet roots and earthy charm. Rich carrots, sweet potatoes, and honey blend in this traditional Ashkenazi side dish that brings warmth and comfort to family gatherings.
Ingredients
Scale
Vegetables:
- 3 cups (710 milliliters) chopped yellow onions (2 large)
- 1 pound (454 grams) carrots, unpeeled and cut into 2-inch chunks
- 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
Fruits and Sweeteners:
- 2 cups (300 grams) pitted prunes
- ½ cup (120 milliliters) freshly squeezed orange juice (2 large oranges)
- ¼ cup (50 grams) light brown sugar, lightly packed
- 1 teaspoon (5 milliliters) grated orange zest
Liquids, Seasonings, and Other Ingredients:
- 1 cup (240 milliliters) chicken stock, preferably homemade
- 2 tablespoons (30 grams) unsalted butter, diced
- ½ teaspoon (2.5 milliliters) ground cinnamon
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius), ensuring the rack is positioned in the center.
- Pour of extra virgin olive oil into a 10 to 11-inch (25 to 28 centimeters) Dutch oven or heavy-bottomed ovenproof pot, allowing the oil to warm over medium heat.
- Add chopped onions to the heated oil and sauté, stirring occasionally, until they become translucent and soft, approximately 15 minutes.
- Incorporate diced carrots, cubed sweet potatoes, and butternut squash into the onion mixture, creating a colorful vegetable medley.
- Pour in the chicken stock, freshly grated orange zest, and freshly squeezed orange juice, creating a fragrant liquid base for the dish.
- Sprinkle brown sugar, add butter cubes, ground cinnamon, of salt, and 1½ teaspoons (7.5 grams) of freshly ground black pepper to enhance the flavor profile.
- Gently distribute the prunes evenly across the top of the vegetable mixture.
- Bring the liquid to a gentle simmer, allowing the flavors to begin melding together.
- Cover the Dutch oven and transfer to the preheated oven, baking for 40-45 minutes until the vegetables are tender and easily pierced with a fork.
- Remove from the oven, stir thoroughly to combine all ingredients, taste, and adjust seasoning if needed. Serve warm, allowing the aromatic dish to showcase its rich, comforting flavors.
Notes
- Zesting technique matters – use light pressure to avoid bitter white pith when removing citrus skin.
- Room temperature ingredients blend more smoothly, creating better overall texture and consistent flavor distribution.
- Wooden spoon works best for stirring – prevents scratching delicate cookware and helps maintain recipe integrity.
- Measuring brown sugar precisely impacts final sweetness, so pack it firmly into measuring cup for accurate results.
- Chill prepared dish briefly before serving to allow flavors to meld and intensify, resulting in more complex taste profile.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 3 g
- Cholesterol: 5 mg