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Carrot, Apple And Sweet Potato Tzimmes

Just in time for your garden to start producing, clean out the final few root veggies from your pantry and make this tasty traditional dish.

Carrot, Apple, and Sweet Potato Tzimmes

Photo: Adam Schweigert/WFIU

This dish couldn't be easier. Cook the ingredients until the water evaporates and the carrots are tender and glazed.

This dish of carrots and other root vegetables and dried fruits stewed in honey is traditionally served during Rosh Hashanah.

It’s also a great dish to make this time of year, right before your garden starts to take off. Pick up some root vegetables and give it a shot.

If you don’t have lemon confit in your kitchen already, consider making your own.

Carrot, Apple And Sweet Potato Tzimmes


  • 3 large carrots
  • 4 sweet potatoes, peeled and sliced
  • 1/2 cup brown sugar, packed
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons Sweet Seasons
  • 2 tablespoons Lemon Confit
  • 3 tablespoons margarine
  • 3 tart apples, peeled and sliced
  • 1 cup water

Cooking Directions

  1. Combine ingredients and add a cup of water.
  2. Cook, stirring, until water evaporates and carrots are tender and glazed.

This recipe uses the Sweet Seasons Spice Blend.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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