This classic Jewish New Year recipe comes from Monday Morning Cooking Clubs chief pot stirrer Lisa Goldberg. The recipe came from her late Aunty Myrna, who Lisa considers to be the most wonderful cook. We hope you enjoy this recipe from Lisa’s cookbook, Now for Something Sweet.
6 carrots, peeled
1/4 cup sugar
1 scant 1/2 cup honey (180 g)
1 lemon, juiced
1/4 teaspoon ground cinnamon
sea salt and freshly ground black pepper
3 teaspoons butter or margarine
Slice the carrots into 5 mm (1/4 inch) slices. Soak in water for a few hours or overnight if possible.
Drain the carrots, place in a large saucepan and barely cover with water. Bring to the boil, and cook for 5 minutes.
Add the sugar, honey, lemon juice, cinnamon, large pinch of salt and pepper and the butter/margarine. Cook, uncovered, for at least 1 – 2 hours (medium heat) until the carrots are glazed and soft, and the water is almost all gone. Allow to cool. At this point you can refrigerate them overnight (or for several days).
When ready to serve, preheat the oven to 200°C (400F). Put the carrots in an ovenproof dish, cover with foil and bake for 1 hour. Remove the foil for the last 15 minutes so they become glazed and golden.
Serves 6 as a side dish.
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