This dish, a Jewish staple, means "big fuss" in Yiddish. Perhaps it was a big fuss to make back in the days before electric mixers, but it's hardly a fuss now. Make it a day in advance to let the flavors meld. Serve with a hearty meat like brisket or pot roast. If it's too sweet, cut down on the honey or nix it altogether. It makes a ton, so invite a crowd. The baby of the house may enjoy this too (it's perfect for the toothless).

1  large yellow onion, finely chopped
2 tablespoons butter
1 pound carrots, sliced like coins
1 pound sweet potatoes, peeled and cut into small pieces
4 ounces pitted, unsulfured prunes
4 ounces chopped, dried, unsulfured apricots
3 tablespoons honey
 {zest} of 1 orange
 {zest} of 1 lemon
 juice of 2 oranges and 2 lemons
1/2 teaspoon ground {cinnamon}
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup roasted walnuts
In a soup pot, sauté onion in butter over medium heat. When soft, about 5 minutes, add carrots, sweet potatoes, prunes, apricots, honey, zest, juice, cinnamon, nutmeg, and salt. When it bubbles, lower the heat to a simmer. Cover. Cook until potatoes are soft, about 1 hour. Stir occasionally. Turn off heat.

Using an immersion blender, mix tzimmes until mashed potato consistency. Cover and keep warm.

Meanwhile, roast walnuts in pan or in oven (at 400°F) until brown and aromatic (about 7 minutes).

Add pepper and more salt to tzimmes if needed. Toss again, then turn tzimmes onto a platter and sprinkle with walnuts.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 70 min

Servings: 6

Recipe By: Danielle Svetcov

From:  The Un-Constipated Gourmet
Used with permission of Sourcebooks, Inc.

Chef Suggestions
Some prefer tzimmes chunky; if that's you, forgo the immersion blender step.