A Low FODMAP Carrot & Potato Tsimmes Recipe
In Yiddish the word tsimmes has two broad meanings.
It can reference a stew made of vegetables, often with fruit, almost always with some sort of dried fruit and sometimes meat as well. It also means “a mess” or “a fuss”, as in “why are you making such a tsimmes?”
A Sweet Mess
As you can see from the images, tsimmes are a tad messy looking, but they are always sweet and a great side dish for roasted meats.
We like serving them at Rosh Hashanah when sweet foods are used as a way to welcome the New Year, which we hope will be a sweet one!
Low FODMAP Dried Fruit
You will often find prunes in tsimmes recipes, but for our purposes a small amount of raisins are the best low FODMAP choice.
Do adhere to the serving sizes, at least to start, to assess how your digestive system handles this dish, which does have a small amount of honey as well.
Honey? Yes, Honey!
Clover honey, by the way, is low FODMAP in ½ teaspoon amounts. Check out our article about apples and honey for more information.
Low FODMAP Rosh Hashanah
Looking for low FODMAP Rosh Hashanah ideas? Check out some of our other recipes such as our Short Ribs with Horseradish, Matzo Ball Soup, Garlic & Herb Roast Leg of Lamb, Pomegranate Lamb Shanks, Sweet & Sour Brisket with Sweet Potatoes and Grapes and more!
Low FODMAP Carrot & Potato Tsimmes
Enjoy this classic sweet Jewish dish with our low FODMAP approach.
Ingredients:
- 1 1/2 tablespoons vegetable oil or chicken fat
- 1/4 cup (16 g) chopped scallions, green parts only
- 1 pound (455 g) small white or yellow waxy potatoes, peeled, cut into bite-sized chunks
- 8 ounces (225 g) “baby” carrots, halved crosswise on the diagonal
- 2 cups (480 ml) low FODMAP chicken stock, or as needed
- 2 teaspoons clover honey
- Grated zest of 1 lemon
- 1/2 teaspoon lemon juice
- 1/4 cup (42 g) dark raisins
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh flat leaf parsley
Preparation:
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Heat a large saucepan over medium heat, then add the oil and heat until shimmering. Add the scallions and sauté until softened, about 2 minutes.
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Add the potatoes, carrots, stock, honey, lemon zest and lemon juice and stir together well. Cover and bring to simmer and cook to until crisp-tender, about 10 minutes. Add raisins and continue cooking a few more minutes or until carrots and potatoes are tender. Taste and season well with black pepper. Transfer to serving dish, sprinkle parsley on top and serve.
Notes:
Tips
- You don't have to be Jewish to love Tsimmes! Try this side dish and you will be a convert - to the recipe!
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
