If this recipe is prepared for the menu for Rosh Hashanah, instead of butter use vegetable shortening or chicken fat.
6 to 8 servings
Total Timeunder 30 minutes
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, sweet, tangy
Type of Dishvegetable
- 2 pounds carrots
- ½ teaspoon salt
- ¾ cup honey
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 2 tablespoons butter, melted
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.
Add the salt, honey and lemon juice. Simmer until the liquid in the pan is reduced to about half of its original volume.
Blend the flour into the butter. Add to the carrots, stirring. Bring the mixture to a boil and simmer for 1 minute.
1990 Craig Claiborne