Comfort factor’s is high with this plant-based riff on the traditional favourite. You can use dried figs in place of the dates if preferred. You may also substitute the pecans with walnuts.

Method:

• Preheat the oven to 180°C (350°F).
• Combine the sweet potato, carrots, parsnips, spring (green) onions, garlic, dates, and pecans in a large baking dish or casserole (Dutch oven).
• In a small bowl, whisk together the apple juice, vegetable broth, maple syrup, ginger, cinnamon, orange zest, salt, and pepper. Pour the liquid over the vegetable mixture. Top the vegetables with the butter cubes.
• Cover the baking dish with a lid or seal tightly with aluminium foil and bake for 60 minutes. Remove the lid or foil and bake for an additional 15 to 20 minutes, or until the vegetables are tender. Sprinkle with flaky salt before serving.
• If you are making this ahead you can store it in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Reheat thawed or refrigerated tzimmes at 180°C (350°F) until warmed through.

Recipe extracted from NOSH: Plant-Forward Recipes Celebrating Modern Jewish Cuisine (The Collective Book Studio)