Ina Garten Tsimmes

Ina Garten tsimmes are a cozy roasted vegetable stew made with carrots, sweet potatoes, butternut squash and prunes, ready in 1 hour 20 minutes. Save this make-ahead fall side dish for Thanksgiving, holiday dinners or Sunday supper, because it simmers in one pot with orange juice and cinnamon.

Cover the pot tightly and let the vegetables bake the full 40 to 45 minutes, because that steam is what turns them soft and sweet. Skip the lid and the liquid evaporates before the squash and sweet potatoes cook through.

Ina Garten shares this traditional Jewish holiday stew in Cooking for Jeffrey (2016), where she pairs it with brisket or roast chicken. She treats it as a comforting side dish that doesn't need a holiday, and the prunes and orange juice give it a sweet, jammy depth.

Source: Cooking for Jeffrey (2016)

Ina Garten Tsimmes

0.0 from 0 votes

Course: Side DishCuisine: American, JewishDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

340

kcal

Chunks of carrot, sweet potato and butternut squash slowly soften in an orange juice and brown sugar broth until tender and glossy. The prunes melt into the sauce, so every spoonful tastes sweet, warm and lightly spiced.

Ingredients

• Good olive oil
  

• 3 cups chopped yellow onions (2 large)
  

• 1 pound carrots, unpeeled and cut into 2-inch chunks
  

• 2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
  

• 2 pounds butternut squash, peeled and cut into 1 1/2-inch chunks
  

• 1 cup chicken stock, preferably homemade
  

• 1 teaspoon grated orange zest
  

• 1/2 cup freshly squeezed orange juice (2 oranges)
  

• 1/4 cup light brown sugar, lightly packed
  

• 2 tablespoons unsalted butter, diced
  

• 1/2 teaspoon ground cinnamon
  

• Kosher salt and freshly ground black pepper
  

• 2 cups pitted prunes
  

Directions

• Preheat the oven: Preheat the oven to 325 degrees. That way it's ready by the time the vegetables come to a simmer on the stove.
• Sauté the onions: Heat 2 tablespoons of olive oil in a large 10- to 11-inch Dutch oven over medium to medium-low heat, then add 3 cups chopped yellow onions. Cook for 15 minutes, stirring occasionally, until they're tender.
• Add the vegetables: Add 1 pound carrots, 2 pounds sweet potatoes, 2 pounds butternut squash and 1 cup chicken stock to the pot. Then stir in 1 teaspoon orange zest, 1/2 cup orange juice, 1/4 cup brown sugar and 2 tablespoons diced butter. Finish with 1/2 teaspoon cinnamon, 1 tablespoon salt and 1 1/2 teaspoons pepper.
• Top with prunes: Sprinkle 2 cups pitted prunes over the top of the vegetables. Bring the liquid to a simmer on top of the stove.
• Bake until tender: Cover the pot and bake for 40 to 45 minutes, until all the vegetables are tender. The prunes will soften into the sauce as they go.
• Stir and serve: Stir carefully so the vegetables keep their shape, then taste for seasonings. Serve it hot or warm.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make tsimmes ahead of time?

Yes, it's a great make-ahead dish. Prepare the whole thing and refrigerate it for up to 2 days, then reheat it on top of the stove before serving.

What should I serve with tsimmes?

It pairs beautifully with brisket or roast chicken, since the sweet, jammy vegetables balance rich meat. It also works well next to any holiday roast.

Can I use a different squash or leave out the prunes?

Other firm orange squash like kabocha will work in place of butternut, though the cooking time may shift a little. The prunes give the dish its jammy sweetness, so I'd keep them in, but dried apricots are a similar swap.

What if I don't have a Dutch oven?

Any large ovenproof pot with a tight lid works, as long as it holds all the vegetables. A tight lid matters most, because the steam is what cooks everything through.

What's the most common mistake with tsimmes?

Cutting the vegetables into uneven pieces is the usual problem, since small bits turn to mush while big ones stay firm. Keep the chunks to about 1 1/2 inches so everything finishes together.