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Tzimmes

Chef.at.Home's picture
Ingredients
  Carrots 1 Pound, pared and sliced
  Honey 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Grated lemon rind 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

1. Cook carrots, covered, in boiling salted water to cover, in a large skillet for 10 minutes; drain. Add the honey, sugar and vegetable oil.
2. Cook, uncovered, over low heat, stirring occasionally, until carrots are tender and richly glazed, about 20 minutes. Stir in lemon rind, ginger and salt. Serve as an accompaniment to pot roast or other meat dish.

Recipe Summary

Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Carrot
Cook Time: 
30 Minutes

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