Aunty Myrna’s Carrot Tzimmes
Aunty Myrna made these traditional Rosh Hashanah honeyed carrots each year. I can picture her telling me how it represents the wish for a sweet (thanks to the honey) and prosperous (the carrot “coins”) new year. The recipe calls for butter, but you can use margarine to make it pareve. Our Rosh Hashanah table always has a space for her sweet carrot tzimmes, a dish that is one of those I know will be passed down for many generations to come.
- 20 carrots, peeled
- ¾ cup white sugar
- 1¼ cups honey
- Juice of 3 lemons
- ½ teaspoon ground cinnamon
- Salt and freshly ground black pepper
- 3½ ounces butter
- Cut the carrots into ¼-inch rounds and soak in water for a few hours or overnight.
- Drain the carrots, place in a large saucepan and barely cover with water. Bring to the boil and cook for 5 minutes, then add the sugar, honey, lemon juice, cinnamon, salt and pepper and the butter. Cook, uncovered, stirring regularly, over medium-high heat for 1 hour, or until the carrot is glazed and soft, and the water is almost all gone. Season to taste with extra salt, pepper of lemon juice. Refrigerate until cold or overnight.
- When ready to serve, preheat the oven 400 degrees. Put the carrots in an ovenproof dish, cover with foil and bake for 1 hour. Remove the foil for the last 15 minutes so the carrots become glazed and golden.
- Reprinted with permission from The Feast Goes On by the Monday Morning Cooking Club (HarperCollins, 2014).