I developed this recipe for Beaver Creek WinterFest. We were serving buffalo, and I remembered the first time I had had tzimmes at a restaurant in DC years before. It was a simple dish—dates with sweet potatoes and the carrots—and I thought, Oh, I’ve never had this before and people said, “That’s tzimmes.” It was a bit like the glazed carrots that we used to have growing up, but my grandmother would put lemon juice in there so it was sweet, sour and kind of sticky.
Fast-forward to finding out about this bison/buffalo—I thought it would be great with something that has beautiful roasted carrots and parsnips and the tanginess of orange juice and then the dates. Plus, we used baby carrots and different color baby carrots and parsnips so we had purple, orange and white, and then we had a beautiful glaze with the dates. I like the balance between sweet and tangy, but visually its beautiful, too.
You can serve my tzimmes with roasted chicken or meat. It’s even good at room temperature. I would love it for a picnic. It would be great with greens, too (we served it with creamed kale).
- 2 pounds dry parsnips, peeled
- 2 pounds medium carrots, peeled, or baby carrots
- 2 pounds turnips, peeled
- ⅓ cup honey
- 1 cinnamon stick or 1 teaspoon ground
- 2 teaspoons whole cloves
- 2½ cups orange juice
- 1 cup pitted prunes and/or dates
- 2 teaspoons fresh chopped thyme or ¾ teaspoon dried thyme
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 400 degrees. Spray two large cookie sheets with nonstick spray or line with foil. Cut the parsnips, carrots (if using whole ones) and turnips into matchstick pieces about 2-inches long and ½-inch in diameter.
- In a saucepan, combine honey, cinnamon stick, cloves and orange juice. Cook to combine and reduce ingredients for 10 to 15 minutes. The liquid should be thin, but still coat the back of a spoon.
- Toss the parsnips, carrots, turnips and prunes/dates in a large mixing bowl with the thyme and olive oil, then season with salt and pepper. Transfer the vegetables to the cookie sheets and roast, for 20 minutes. Remove and pour the honey sauce over, then reduce the oven temperature to 350 degrees and continue to cook for 25 minutes more; tzimmes should be tender and nicely glazed.
- Top photo by Linda Wolpert