Carrot tzimmes are a traditional Jewish eastern European dish made with carrots, prunes and sweet potatoes. It is traditionally eaten at the Jewish New Year. 






Skill level

Average: 4.5 (2 votes)

The sweetness signifies the hope for a sweet New Year and it is served as a side dish.


  • 8 carrots
  • 2 parsnips
  • 2 sweet potatoes
  • wedge of butternut pumpkin
  • ¼ small cabbage
  • 2 potatoes
  • 1 kohlrabi
  • I onion
  • 2 tbsp flour (see Note)
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • grind of black pepper
  • 2 tbsp maple syrup
  • ½ lemon, juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Wash, clean and peel the vegetables and cut the carrots into rounds and the rest into bite-size chunky pieces. Place in a large saucepan and half cover with water.
  2. Place the flour, cinnamon, salt, pepper and a little water in a small bowl and stir to make a smooth paste. Stir the paste, maple syrup and lemon juice into the vegetables and bring to the boil over medium heat, stirring occasionally.
  3. Simmer for 1 hour or until all the veggies are really soft (keep topping up with water if they start roasting). There must be a little liquid left. Serve warm as a side dish.



• I use a gluten-free flour like buckwheat just to make sure everyone can eat it.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.