← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-explorations Baked Explorations
by Matt Lewis
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-sweet-life The Sweet Life
by Kate Zuckerman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
american-masala American Masala
by Suvir Saran
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?