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Tzimmes has always been one of my favorite holiday dishes. I love the combination of sweet and savory root vegetables with plump dried prunes. This year, I’m using Manischewitz Apple Butter in place of honey, for a healthier version of this sweet dish! I love that this apple butter is made with just apples and apple juice, for a punch of autumn flavor that is perfect for my high holiday menu!
3/4 cup Manischewitz Apple Butter
1 cup vegetable stock, such as Manischewitz Vegetable Broth
1 tablespoon Tuscanini Apple Cider Vinegar
6 dried figs, quartered
1 cup prunes
1 large sweet potato, peeled and chopped
1 medium apple, peeled and chopped
4 medium carrots, peeled and chopped
4 medium parsnips, peeled and chopped
3 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon ginger, freshly grated
1/4 teaspoon salt
1/4 cup chopped parsley
2 tablespoons sesame seeds
Combine the apple butter, vegetable stock, and vinegar in a bowl. Add the quartered figs and prunes. Soak for 20 minutes.
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, toss the sweet potato, apple, carrots, and parsnips with olive oil, cinnamon, ginger, and salt.
Add the vegetables to a 9×13 baking dish.
Pour the apple butter mixture over top.
Cover and bake for two hours or until tender.
Top with parsley and sesame seeds.
Sponsored by Manischewitz
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