first class a sweet savory jewish stew vest

a sweet savory jewish stew

yummy
Holidays

A SWEET & SAVORY JEWISH STEW

This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish

Ingredients

  • 0 -12large carrots, peeled and cut into large chunks
  • 2large russet potatoes or 2 large idaho potatoes, peeled and cubed
  • 3yams or 3 sweet potatoes, peeled and cubed
  • 1medium onion, diced
  • 2stalks celery, in 1-inch slices
  • 2garlic cloves, crushed
  • 18large pitted prunes, cut in half
  • 1⁄4cup honey
  • 1 1⁄2apples, unpeeled and cubed
  • 1teaspoon salt
  • 1teaspoon ground black pepper
  • 2 1⁄2cups orange juice
  • 1 1⁄2teaspoons cinnamon

Direction

  1. Place all ingredients in a pot.
  2. Cover and bring to a boil.
  3. Reduce heat to low and simmer for about 1 hour. Stir frequently.
  4. Cook until carrots are soft but not mushy.
  5. Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
  6. Serve hot.