| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Schmaltz or margarine |
| 2 |
lb |
Carrots |
| 1 |
c |
Chicken broth or water |
| 1/2 |
c |
Honey or brown sugar – or 1/4 cup each |
| 1 |
ts |
Salt |
|
|
Chopped parsley for garnish |
INSTRUCTIONS
Heat the schmalt or margarine in a medium saucepan over medium heat. Add
the carrots and saute until lightly colored, about 5 minutes.
Add the broth or water, honey and/or brown sugar, and salt. Bring to a
boil, cover, reduce the heat to low, and simmer until the carrots are
tender but not mush, about 25 minutes.
Uncover, increase the heat to medium, and cook, shaking the pan frequently,
until most of the liquid is evaporated and the carrots are glazed, about 5
minutes. Garnish with the parsley.
Tzimmes can be prepared ahead, stored in the refrigerator for up to 2 days,
and reheated before serving. Posted to JEWISH-FOOD digest V97 #242 by Gilda
Kurtzman <kurtmag@ashur.cc.biu.ac.il> on Sep 3, 1997
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