Recipe made by: Robbie Shorr
As far as traditional old-country Ashkenazi dishes go, Tzimmes (which has a disappointingly short Wikipedia page) doesn’t get a lot of love. My theory is that this under-appreciation is due to the availability heuristic : Tzimmes is the first thing that people think of when they have flashbacks of boring dinners with smelly grandparents. However, it doesn’t have to be that way! So, I decided to modernize and rejuvenate Tzimmes the best (and only) way I know how… by making it into a kugel! This led me to strongly consider quitting my day job and starting a reality show called “Kugel This!”, where contestants have to make a kugel out of a mystery basket of ingredients. So like “Chopped,” except everyone’s final product has to be a kugel. As of the writing of this post, I am still considering quitting my day job to pursue said dream.
- 2 cups (approx. 2 medium-sized) sweet potatoes
- 2 cups (approx. 4 medium-sized) granny smith apples
- 2 cups (approx. 3 whole) carrots
- 1 cup brown sugar
- 1 cup flour
- 1/2 cup oil
- Golden raisins
- Preheat the oven to 350°F and grease a baking tin.
- Grate the sweet potatoes, apples, and carrots. (Make sure to do the apples last as they will brown if left out).
- Combine the grated produce with the rest of the ingredients in a large mixing bowl. Fold everything together until evenly combined.
- Bake at 350°F, covered, for 40 minutes.
- Uncover the kugel and continue baking for 25-30 minutes, or until the sides are just starting to crisp up.
Why this recipe is good for college students: Aside from the produce needed, this dish requires only basic baking ingredients. Similarly, all that is required to make this dish is just mixing ingredients. Yes, there’s grating involved, but you need the arm workout. Trust me. Additionally, this dish is versatile, as it could pass as a side dish or a dessert.
Why this recipe is good for those who keep Kosher: This kugel is parve and doesn’t lose anything by not being dairy. Also, anything that you could consider adding is likely parve as well, so you’ll always be able to enjoy this dish with a meat meal.
What I would do differently if I made this recipe again: If I were to make this again, I would add some ground ginger to provide this dish with a somewhat sharp undertone.