Tzimmes Recipe using SV?

Has anyone made Tzimmes using SV? My cousin wants me to make it for big dinner this week. I've found different recipes that use a slow cooker, but since I've never had it before I don't know what the texture and flavor is supposed to be like. Anyone have a recipe so I can use my SV? Thanks!

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michaelnatkin

I've never done this, not being a big fan of tzimmes, but if I were going to take a stab at it, here's what I'd do:

- Cook the cut carrots and sweet potatoes sous vide, separately, at 90 C until tender

- Hydrate the dried fruits in a sealed container in the microwave with a tiny amount of water

- Make the sauce on the stovetop and reduce it to a glaze texture

- Combine everything at the last minute

At least this will give you individual control over the texture of each component.

merridith

@JenniferM and @MichaelNatkin I would not do it SV. It is supposed to be a big casserole of sweet potatoes, prunes, dried apricots, turnips or rutabaga. It is cooked with meat - I use a big slice of beef shank or two which get browned in the bottom of a dutch oven on top of which I place the mix of fruits and vegetables. I add to the pot about a cup of honey and a couple of wedges of lemon, too. Then the whole mess gets cooked, cover on, for about 2 or 3 hours. It comes out yummy, sticky, gooey and delicious. Tzimmes means "all mixed up" and that it just what it is because of the mixture of the sweet, the savory, the meat, the veg, etc. Of course, you can make it vegetarian but there is always something missing that way. There is just no reason to cook this SV. Good luck!

merridith

@JenniverM and @MichaelNatkin Sorry, I forgot the parsnips!

jmeinel

@Merridith‌ thank you for your suggestion. I also saw that you can make it with a slow cooker. I'm not supposed to cook it with meat because my cousin is taking care of that. She just wants this as a side dish. She got the idea because I had made her SV carrots and she loved how they were cooked perfectly. I just figured SV would be the way to do that. Again, I've never even seen the dish, so I have no clue if it's supposed to be mushy, dry, wet, etc. this would be a lot easier for me if I knew what the end product was supposed to be like.

merridith

@JenniferM. The meat you put in Tzimmes is just for flavor - a piece of beef shank is basically going to be about 6-8 oz. and once you have cooked the vegetables and fruit with it, it won't be terribly eatable. I always remove it (and the bone, too) before service. It is normally just a side dish. Cook the vegetables like you would for a roasted root vegetable dish but probably more soft. You want everything to marry together and for the prunes and apricots to be tender, too. I would say that things are fairly "well done." But the dish does not come out mushy - not like a big mash up - cause you don't use enough liquid for this. It is mostly the natural liquid from the vegetables supplemented by the added honey that hydrates the mix. I use an oven temp of 340-350 for a couple of hours. That way the fruit softens and the honey and meat juices permeate the dish. Also, don't go overboard on quantities - 2 nice sized (peeled) sweet potatoes, 1 big parsnip, 1 or 2 large carrots, a handful each of the fruits, i turnip - that plus the beef for flavor will fill a big casserole.