| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 6 | Carrots | |
| 3 | tb | Parve margarine |
| 1/2 | ts | Salt |
| 1 | c | Water |
| 1/2 | c | Raisins (or prunes) |
| 5 | tb | Brown sugar |
| 1/2 | ts | Cinnamon |
| 1 | tb | Lemon juice |
| 3 | tb | Honey |
INSTRUCTIONS
Peel the carrots and slice into 1/8" thick slices. In a medium saucepan, melt the margarine. Add the carrots and saute for 5 minutes. Add the water and sugar; boil. Add the rest of the ingredients and lower the heat. Let simmer on low heat for 2 hours. At the end of 2 hours, remove the cover and cook for 20 minutes longer. Posted to JEWISH-FOOD digest V97 #242 by Gilda Kurtzman <kurtmag@ashur.cc.biu.ac.il> on Sep 3, 1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”