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Jewish
Carrot Tzimmes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 6 to 8 servings

Ingredients

  • 2 pounds carrots
  • ½ teaspoon salt
  • ¾ cup honey
  • 1 tablespoon lemon juice
  • 2 tablespoons flour
  • 2 tablespoons butter, melted

Directions

1. Scrape the carrots and slice them into very thin rounds. Cook the carrot rounds in salted water to cover for about 8 minutes, until they are almost tender.

2. Add the salt, honey and lemon juice. Simmer until the liquid in the pan is reduced to about half of its original volume.

3. Blend the flour into the butter. Add to the carrots, stirring. Bring the mixture to a boil and simmer for 1 minute.

Notes

If this recipe is prepared for the menu for Rosh Hashanah, instead of butter use vegetable shortening or chicken fat.


© 1990 Craig Claiborne

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

172kcal (9%)
40mg (4%)
8mg (13%)
960mcg RAE (32%)
379mg
14mg
1g
31g
3g
38g
8mg (3%)
224mg (9%)
2g (9%)
3g (5%)
1mg (3%)
 

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