| 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 <[email protected]> on Sep 3, 1997
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