Tsimmis is an old Yiddush term, meaning "small, but simple dish to make." Honesltly, I'm not sure if this is the actual meaning, but I read it somewhere once and the definition is very fitting, because this is truly a very simple dish to make.
And why am I sharing this recipe on Reshaping Nutrition?
This dish is part of my heritage and family tradition! Growing up, tsimmis was a staple during our Jewish holiday meals. My mother made this dish for passover and/or Rosh Hashanah, as a side dish to the brisket, salmon or chicken. I was not a tsimmis fan growing up. I hadn't yet developed my love for sweet potatoes and the dish tasted more like a dessert to me than a side dish. As I learned to cook, I became more adventurous with trying new things and I eventually fell in love with this holiday staple.
I often spend time learning how to make my mom's famous holiday dishes healthier. And so far, this dish has been my favorite dish to "reshape". Mom's recipe isn't too unhealthy, but it lacked the savory component that I wanted and it had too much brown sugar and added calories.
Mom's Recipe (amounts vary by year): sweet potato, baby carrots, prunes, dried fruit, brown sugar, pineapple juice, water.
2 Medium to Large Sweet Potatoes, peeled and cubed
1 bag sliced carrots (I got the ones with ruffles)
2 gala apples, peeled and cubed
1/4 teaspoon ground cardamom (or thyme)
1 tsp dried romsemary leaves (or fresh)
1 tsp cinnamon (or more to taste)
1 cup water
1 packet stevia (omit if you don't want it as sweet)
1 tbsp maple syrup
1 tsp orange zest (optional)
Throw is all in a crockpot for 3-4 hours on high, or 5-6 hours on low. Sweet potatoes and carrots should be tender, but not too mushy.