Tzimmes is a classic Ashkenazi stew that is traditionally made with prunes and carrots. This version upgrades it with figs and parsnips and uses the oven for a crunchy, caramelized effect. It's the perfect, sweet complement to holiday brisket and leftover carrots and parsnips can be used up for our brisket hash recipe.
- 8 dried figs (or 3/4 cup golden raisins)
- 1/ 4 cup orange juice
- 3/ 4 pound carrots, peeled, cut into 1 inch sticks
- 3/ 4 pound sweet potatoes, peeled, cut into 1 inch sticks
- 1/ 2 pound parsnips, peeled, cut into 1 inch sticks
- 3 cloves garlic, sliced thin
- 1 onion, sliced thin
- 1 tablespoon chicken schmaltz or olive oil
- 2 tablespoons olive oil
- 1 tablespoon molasses
- 1 tablespoon balsamic vinegar
- 3 bay leaves, halved
- Salt and fresh ground black pepper, to taste
In a small bowl, combine the figs (or raisins) and orange juice. Let soak for 20 minutes or up to 1 hour. Drain and reserve the juice.
Preheat oven to 425ºF. Line a large baking sheet with parchment.
In a large bowl, combine the figs (or raisins), carrots, sweet potatoes, parsnips, garlic and onion. Add the schmaltz (or olive oil), vinegar, molasses, bay leaves and salt and pepper to taste. Stir to coat well and spread out on the baking sheet avoiding crowding the vegetables.
Bake for 30-40 minutes until just tender. Remove from the oven and add the reserved orange juice, tossing to coat well. Taste for seasoning and serve warm or at room temperature.