Best Ginger Ale Tzimmes Recipes

TZIMMES

Tzimmes image

I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 2h5m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 pounds sweet potatoes (about 4 large), peeled and cut into chunks
2 pounds medium carrots, cut into 1/2-inch chunks
1 package (12 ounces) pitted dried plums (prunes), halved
1 cup orange juice
1 cup water
1/4 cup honey
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup dairy-free margarine or butter

Steps:

Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.

TZIMMES

Tzimmes image

No Rosh Hashanah celebration is complete without a serving of tzimmes, a dish of root vegetables and dried fruits. The fruit and honey in the mix symbolize the sweetness of the New Year. The carrots and sweet potatoes are cut into rounds to honor the tradition of hope for goodness and sweetness without end. This version of the classic dish gets a savory undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 tablespoons salted butter or vegan butter substitute (see Cook's Note)
1 1/2 pounds medium rainbow carrots, sliced into 1/2-inch-thick rounds (see Cook's Note)
1 1/2 pounds small sweet potatoes, peeled and sliced into 1/2-inch-thick rounds (see Cook's Note)
4 ounces red pearl onions, peeled (about 1 cup)
1/3 cup candied ginger, roughly chopped
10 dried apricots
10 prunes, pitted
1 cup low-sodium vegetable broth
1/4 cup honey
1 cinnamon stick
1 teaspoon kosher salt
Pinch fine sea salt
Ground cinnamon
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 350 degrees F.
Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

GINGER ALE TZIMMES

Ginger Ale Tzimmes image

Posted by request. This version is adapted from a recipe by Anne Rosenzweig. This can be made a day or two ahead and reheated. I made this recently for the first time and really enjoyed it. Someone suggested sprinkling each serving with some brown sugar, which I think would be a nice idea too.

Provided by HeatherFeather

Categories Yam/Sweet Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons chicken fat or 2 tablespoons canola oil
1 large onion, diced (approx 1 cup)
5 large carrots, peeled,chopped into 3/4 inch pieces
1 cup ginger ale
2 cups chicken broth, more as needed
3 large sweet potatoes, peeled,chopped into 3/4 inch pieces
1 cinnamon stick
1/2 lemon, juice of
1/2 cup whole pittted prune
1/2 cup dried apricot
salt, to taste
black pepper, freshly ground,to taste

Steps:

Heat a large skillet over medium heat, add oil.
Add onion to the pan and saute, lowering heat as needed, until onion is very soft- about 10 minutes.
Add carrots,ginger ale,and chicken broth,then raise the heat a bit so that the liquid is simmering (around medium), and cook until carrots begin to soften about 7-10 minutes.
Add all remaining ingredients, except salt & pepper, and continue cooking until veggies are very tender, another 15 or so (I dropped a lid on the pan, slightly ajar to help this cook a bit faster).
You may need to add a little extra chicken broth for moisture if it starts to get dry- you don't want this to dry out.
Season well with salt and pepper, removing cinnamon stick before serving.

Nutrition Facts : Calories 163.4, Fat 3.8, SaturatedFat 1.1, Cholesterol 2.7, Sodium 252.6, Carbohydrate 31.5, Fiber 4.7, Sugar 16.1, Protein 3.2

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