Not to make a whole tzimmis about it (tzimmis being Yiddish for “a big fuss”), but tzimmis, a stew of sweet potatoes, carrots, and dried fruit, is becoming one of those lost and forgotten jewels of Ashkenazi cuisine. I make it every Rosh Hashanah so my children know what it is. Here is my updated version, which truly tastes like my usual tzimmis, but is presented more elegantly as a French purée. I’m planning to serve it on Thanksgiving as well.
You can find more of Paula's recipes in her cookbook, The Healthy Jewish Kitchen.
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