Tzimmis Purée

Serves: 10 - 12 / Simanim: Carrots

Prep Time: 8 minutes

Cook Time: 32 minutes

Advance Prep: May be made 2 days in advance

Not to make a whole tzimmis about it (tzimmis being Yiddish for “a big fuss”), but tzimmis, a stew of sweet potatoes, carrots, and dried fruit, is becoming one of those lost and forgotten jewels of Ashkenazi cuisine. I make it every Rosh Hashanah so my children know what it is. Here is my updated version, which truly tastes like my usual tzimmis, but is presented more elegantly as a French purée. I’m planning to serve it on Thanksgiving as well.

Ingredients:

• 1 tablespoon sunflower or safflower oil
• 1 medium onion, cut into 1-inch (2.5-cm) pieces
• 2 cloves garlic, chopped
• 2 pounds (1 kg) sweet potatoes, peeled and cut into 1-inch (2.5-cm) cubes
• 4 carrots, peeled and cut into 1-inch (2.5-cm) chunks
• 1 cup (200g) dried apricots
• ½ teaspoon orange zest (from 1 orange)
• 1 cinnamon stick
• 2 cups (480ml) water
• Salt and black pepper to taste

Preparation:

Heat the oil in a medium saucepan over medium heat. Add the onions and cook them for 3 to 5 minutes, or until translucent and just starting to color. Add the garlic and cook for another 2 minutes.

Add the sweet potatoes, carrots, apricots, orange zest, cinnamon stick, and water and bring to a boil. Stir the mixture, cover it, and cook for 20 to 25 minutes, or until the carrots and sweet potatoes are soft. Let the mixture cool for 10 minutes, covered.

Remove the cinnamon stick and use either an immersion blender to purée the mixture until it is smooth, or transfer it to a food processor. Taste the tzimmes and add salt and pepper if desired.

Equipment:

• Measuring cups and spoons
• Cutting board
• Knife
• Vegetable peeler
• Microplane zester
• Medium saucepan
• Silicone spatula or wooden spoon
• Immersion blender or food processor