8.21
TZIMMES
Made with Gluten and Lactose-Free products
8–10 servings
Tzimmes, is a traditional Jewish side dish made with dried fruits, roots, red onion and honey. Marinated and roasted on baking sheets (this was a part of our Rosh Shanna dinner and I ran out of baking sheets and used a lasagna pan which made the Tzimmes baked rather than roasted) with all these colorful fruits and vegetables, this recipe feeds a crowd with very little work and lots of flavor.
See below for the Chicken Option.
Let’s make Tzimmes:
Measure and prep:
Marinade: double if you go with the Chicken Option.
Kosher salt – 1 ½ t
Honey – ¼ c (agave)
Olive oil - ¼ c
Lemon juice – 2 T, fresh squeezed
Lemon zest – 1 T
Ground black pepper - 1 t
Ground cinnamon – 1 ½ t
Ground cumin - 1 t
Cayenne pepper - ¼ t
Thyme - 10 sprigs, fresh
Rosemary - 1 T leaves fresh, rough chopped
Chicken broth – ¼ c
Apple cider vinegar – 2 T
Fruit and vegetables:
Carrots – 1 ½ lb peeled cut in 2” pieces, then cut in ½ or ¼ depending on thickness
Parsnips – 1 ½ lb cut same as carrots
Onion - 1 large cut into ½" wedges, try to keep some root on each wedge
Garlic - 12 to 20 medium sized cloves, peeled
Dried apricots - 6 oz (1½ c) if large cut in half
Dried prunes – 6 oz (1 c) if large cut in half
Dried figs – 6 oz (1 c) if large cut in half
Granny smith apple - 1 L cut in 1” chunks (2 c), any tart apple
Chicken if using:
Chicken – 2, 2 lb birds cut into 10 pieces each
Kosher salt – 1 ½ t
Ground black pepper – ½ t
Baking soda –1 t
To serve:
Parsley leaves – 2 to 4 T finely chopped
Let's make tzimmes:
Arrange the oven racks one in top third and other in lower third.
Preheat oven to 400°F.
Line 2 sheet pans with foil, spray cook spray and set aside.
Whisk marinade in a large bowl (use half if you are doing the chicken option) and add the produce and toss to coat. Divide onto the two baking sheets and set aside until oven is preheated. Spoon any marinade left in the bowl over the produce.
Cover sheets tightly with foil. Roast 20 minutes.
Remove foil, rotating sheets top to bottom and back to front and roast further 20 to 30 minutes until carrots are fork-tender.
Transfer roasted fruit and vegetable mixture to serving platter. Pour pan juices over all.
Garnish with parsley serve with any roasted meat or even a stand-alone vegetarian dish.
Chicken Option: (a great way to feed a crowd with minimal work)
If you decide to roast chicken with the tzimmes, after you have the produce ready for the oven, toss the chicken in a mix of salt, pepper and baking soda and then into the second batch of marinade and set aside covered on the counter until ready to add to the sheet pans.
Nestle the chicken among the produce and spoon any marinade over the chicken pieces before placing the uncovered sheet pans in the oven.
Serve with some gluten free rolls or a variety of gluten free breads on the side.
Add a green vegetable or a salad if you so desire.
YUM!
You will not see any dried figs in the photograph as I forgot to add them :(
I like Italian ices for dessert, especially lime or lemon which clears the pallet wonderfully.
Enjoy!