Jewish · Authentic-ish Jewish
Tzimmes
307 kcal a serving, against 345 for the traditional version. That is 38 kcal off, or 11%, with 4g of protein. Serves 6. 1 hour 15 minutes.
What the traditional version is
A Shabbat side dish of carrots and sweet potatoes, simmered with prunes in beef fat or schmaltz, honey and sometimes brown sugar. Often finished in the oven to glaze. The syrup is thick, the roots collapse, and you can practically hear your dentist weep.
What changed, and what each change costs
No added sugar and half the honey
The prunes are sweet enough and extra sugar is just showing off. I keep a bit of honey for that floral edge, but you don't need all of it.
What it costs you. You lose the thick, mirror-gloss syrup. The roots are less candied, and the sticky factor is lower, but the vegetables finally get a word in.
Butter or beef fat swapped for a drizzle of olive oil
It keeps the fat down and lets the veg roast rather than stew. You won't miss the grease, unless you're from the school that insists everything Jewish needs duck fat.
What it costs you. Loses some of the rich, lip-coating mouthfeel. Gains the ability to have a second helping without needing a nap.
Braising replaced with roasting
Roasting at high heat caramelises the edges and gives a firmer texture. You get actual shape, not brown mush.
What it costs you. You don't get the wobbly collapse or syrupy puddle. But the prunes break down in the oven and make their own little sauce, just not enough to drown your plate.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 345 | 307 |
| Protein | 3.5g | 4g |
| Fat | 5.9g | 3.9g |
| Saturated fat | 3.5g | 0.6g |
| Carbohydrate | 74.8g | 69g |
| Protein per 100 kcal | 1g | 1.3g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Jewish prints the exact database row used for each ingredient, so any number here can be checked.
The method is in the book
If you want a glossy, toffee-crusted syrup, nothing will save you but sugar and fat. The original wins on stickiness every time. But roast it this way and you get roots that taste of themselves, punchy sweetness from the prunes, and a dish you can actually eat a proper plate of. It's not pudding, but it's not boiled baby food either. Sometimes that's the win.
The quantities and the method for this dish are in Authentic-ish Jewish, along with 52 more. It is not out yet. The swap kit is free in the meantime.