Tsimmis for the Jewish New Year


It is  Rosh Hashanah, Jewish New Year, so it is appropriate to have a dish from Jewish cuisine. Here is a classic Jewish side dish that can go along with that brisket that you pressure cook and puree with its liquid or the roast chicken that you make and puree with gravy.

The recipes for both those dishes are on this wonderful website of Torey Avey.

The week after Jewish New Year comes Yom Kippur, the Day of Atonement, when you stand before your Maker and account for your behavior during the past year. My father used to say that Yom Kippur was not the holiest day of the year, the day before Yom Kippur was. If you go over a body of flowing water, you can throw all your sins in to the water, and then when you stand before the throne, there is nothing to be marked down in the Book of Judgment. My father was a very great lawyer. He always had an argument.

The root vegetables and fruit stew with sweetening, sweetened in the hope of a sweet New Year. I like the sentiment. The word tsimmis (rhymes with dismiss) is also a Yiddish word meaning to make a big fuss.You get the idea, the vegetables are stewing and so are the people.

For the Puree

Allow the veggie and fruit stew to cool, as you do not want to puree hot food. It will go all over the kitchen and you will be wearing it.

Take one serving of a half cup, add it to the bowl of a mini-food processor or the pitcher of a small blender with a flat bottom. Include a little of the stewing liquid. Pulse a few times and then puree to a smooth consistency. If you need more liquid, you can use a little apple juice.

Image Courtesy of RonAlmog via Flickr CC