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Carrot Tzimmes

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

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

6 to 8 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, sweet, tangy

Type of Dishvegetable

Ingredients

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

Instructions

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.

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