Carrot Tzimmes

Ingredients:

1 1/2 pounds carrots, peeled and sliced into "coins"
1 tablespoon unsalted margarine
1 tablespoon vegetable oil
3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons freshly squeezed lemon juice
1/2 cup seedless golden raisins
kosher salt
freshly ground black pepper

Directions:

In a medium saucepan, mix all of the ingredients and bring to a boil over high heat. Cover, and simmer gently over reduced heat, until the carrots are crisp tender, about 25 minutes. Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.

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