#Tzimmes: Join Me in Feeding the Needy


Leah Schapira Masbia Tzimmes GiftLorem ipsum dolor sit amet, consectetur adipiscing elit. Praesent eget risus vitae massa semper aliquam quis mattis quam. Morbi vitae tortor tempus, placerat leo et, suscipit lectus. Phasellus ut euismod massa, eu eleifend ipsum. Nulla eu neque commodo, dapibus dolor eget, dictum arcu. In nec purus eu tellus consequat ultricies.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Praesent eget risus vitae massa semper aliquam quis mattis quam. Morbi vitae tortor tempus, placerat leo et, suscipit lectus. Phasellus ut euismod massa, eu eleifend ipsum.

Nulla eu neque commodo, dapibus dolor eget, dictum arcu. In nec purus eu tellus consequat ultricies. Donec feugiat tempor turpis, rutrum sagittis mi venenatis at. Sed molestie lorem a blandit congue. Ut pellentesque odio quis leo volutpat, vitae vulputate felis condimentum. Praesent vulputate fermentum lorem, id rhoncus sem vehicula eu. Quisque ullamcorper, orci adipiscing auctor viverra, velit arcu malesuada metus, in volutpat tellus sem at justo.

Donec feugiat tempor turpis, rutrum sagittis mi venenatis at. Sed molestie lorem a blandit congue. Ut pellentesque odio quis leo volutpat, vitae vulputate felis condimentum. Praesent vulputate fermentum lorem, id rhoncus sem vehicula eu. Quisque ullamcorper, orci adipiscing auctor viverra, velit arcu malesuada metus, in volutpat tellus sem at justo.

Simple Caramelized Carrots

While some serve carrot stews with dates, raisins, sweet potatoes or meat,  my mother (and grandmothers) always served a simple version- just carrots and sugar. And as often as I’ve tried other versions, we always go back to this one.

Recipe originally printed in “Fresh & Easy Kosher Cooking” by Leah Schapira/ Mesorah Publications.

Serving/Yield: 2 cups

Prep Time: 10 min

Leah_Schapira_Simple_Caramelized_Carrots_Tzimmes.jpg

Cook Time: 1 hrs

Ingredients:

  • 8 carrots
  • 1 cup sugar
  • ½ cupoil
  • 1 lemon, juice of (about 3 Tbsp)
  • 1 pinch salt

Preparation:

Peel the carrots and slice thinly.

In a small pot, heat the oil. Add the carrots and sauté for 5 minutes.

Add the sugar, lemon juice, and salt.

Cook, covered, over low heat for 45-60 minutes. Uncover the last 5-10 minutes. Stir occasionally.

 

Click Here to Quick Donate >>