Tzimmis is a traditional Jewish food served at many holidays. It’s fast and easy to prepare. Typically, people made this with added fats. We feel that this is entirely unnecessary and have made this a great vegan side dish for all to enjoy. Packed with Vitamin A and fiber, this dish helps to also reduce inflammation and improve skeletal and heart health.
Ingredients:
- 4 cups of carrots, cut into 1″ pieces
- 1 pound of cubed butternut squash (about 3 cups)
- 2 pounds of sweet potatoes, peeled and cubed (about 6 medium)
- 1 cup of orange juice (we freshly squeezed 3 oranges)
- zest of 1 orange (about 1 tbsp)
- 1 1/2-2 cups of raisins (depends on how much dried fruit you want, adds sugar, could also do apricots, dates, or prunes-I’d cut these larger fruits in half)
- 2 tsp cinnamon
- 1 tbsp honey
Instructions:
- Place all ingredients into a pot and simmer on low until veggies are softened and smelling delicious
- Serve or cool and reheat.
Nutritional Benefits:
- Packed with Vitamin A: anti-oxidant and anti-inflammatory; needed for bone, dental, skin, and eye health
- Awesome source of Potassium: which is a heart-healthy micronutrient that helps to lower blood pressure, heart rate, and regulate nerve function
- Good Source of fiber: helps regulate blood sugar levels, improve heart and digestive health
- No saturated fat: great for heart health
- Raisins: contain the phytochemical compound resveratrol. Resveratrol, is an anti-oxidant, has anti-inflammatory, anti-cancer, blood cholesterol lowering activities. (Source: http://www.nutrition-and-you.com/raisins.html)
- Per serving (based on 15): Potassium, 550 mg, 260% of Vitamin A, 25 % of Vitamin C
Tzimmis: Carrot, Squash, and Sweet Potatoes With Cinnamon and Raisins
Prep time
Cook time
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Tzimmis: Carrot, Squash, and Sweet Potatoes With Cinnamon and Raisins
Author: www.gardenfreshfoodie.com
Recipe type: Vegetable
Cuisine: Kosher
Serves: 15
Ingredients
- 4 cups of carrots, cut into 1" pieces
- 1 pound of cubed butternut squash (about 3 cups)
- 2 pounds of sweet potatoes, peeled and cubed (about 6 medium)
- 1 cup of orange juice (we freshly squeezed 3 oranges)
- zest of 1 orange (about 1 tbsp)
- 1½-2 cups of raisins (depends on how much dried fruit you want, adds sugar, could also do apricots, dates, or prunes-I'd cut these larger fruits in half)
- 2 tsp cinnamon
- 1 tbsp honey
Instructions
- Place all ingredients into a pot and simmer on low until veggies are softened and smelling delicious
- Serve or cool and reheat.
Notes
Based on using 2 cups of raisins and serving 15. If you'd like to cut sugar and calories, you can lessen the amount of raisins/dried fruit. Very high in potassium, 550 mg, 260% of Vitamin A, 25 % of Vitamin C, 6% of iron, 5% of calcium needs per serving.
Nutrition Information
Serving size: 1/15 Calories: 145 Carbohydrates: 51 g Fiber: 3.8 g Protein: 2.1 g
can this recipe be made ahead? Frozen? Thinking of Thanksgiving.
Hi Fern-I haven’t frozen it, but like any stew it should be fine. I would undercook it, and then add some additional juice when thawing so it doesn’t burn as reheated. It’s a favorite!