Tsimmes: Root Vegetable Stew with Orange and Cinnamon

I first learned of Tsimmes from the Barefoot Contessa herself- Ina Garten. A traditional vegetable stew which is often served on Jewish holidays, Tsimmes traditionally has carrots, sweet potatoes, and butternut squash. I’ve adapted her recipe, adding spicy parsnips and sweet apples to the mix. The vegetables become tender and sweet, the prunes become plump, and the orange and cinnamon infuse the entire mixture. This recipe can easily be halved for a smaller crowd. 


Serves 6-8


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 bunch carrots (about a pound), peeled and diced
  • 3 sweet potatoes, peeled and diced
  • 3 parsnips, peeled and diced
  • 3 Gala apples, peeled, cored, and cut in wedges
  • 2 cups chicken broth or vegetable broth
  • Zest and Juice of 1 orange
  • ½ cup dark brown sugar
  • 4 tablespoons butter, diced
  • 1 teaspoon cinnamon
  • Salt and Pepper
  • 2 cups pitted prunes


  1. Preheat oven to 325 degrees. In a large ovenproof stockpot or Dutch oven, heat 2 tablespoons of olive oil over med-high heat. Add onions and sauté for 15 minutes until translucent, but not brown. Add the carrots, sweet potatoes, parsnips, apples, chicken broth, orange zest and juice, brown sugar, butter, cinnamon, 1 teaspoon salt, and ½ teaspoon freshly ground pepper. Stir in the prunes. 
  2. Allow the liquid to reach a boil, then cover with a lid, and transfer to the oven. Bake for 45 minutes to 1 hour, until the vegetables are tender. 

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