Monday, September 6, 2010

Honeyed Carrots - Easy

I own the bible of Jewish cooking -- The Art of Jewish Cooking by Jennie Grossinger, of Grossinger's Hotel fame.  According to Jewish Virtual Library, she built the hotel up from a 35 acre farm, where her parents took in borders to make ends meet, to a 1,200 acre, 35 building resort that hosted 150,000 people a year when she finally retired.

Unfortunately, both Jennie and the hotel are long gone, but her cookbook in paperback form still remains available.  I own the hard cover version, food splattered, cover ripped and notes all over the pages from tweaking recipes over the years.

One recipe I haven't had to adjust (much), is Honeyed Carrots.  Simple and easy, yet delicious enough to serve during any holiday.  Since it calls for honey (for a sweet new year, yadda, yadda) I'll be making a batch for Rosh Hashana,   I'll be cutting the carrots into coins, another tradition to signify the hope for a prosperous year as well.

Honeyed Carrots
from The Art of Jewish Cooking
serves 6

1 pound carrots
3 Tbl. margarine
1/2 cup orange juice
1 tsp. kosher salt
1 tsp. ground ginger
1/4 cup honey

Clean and, if necessary, peel carrots.  Cut into rounds, about 1/4 inch thick each.

Melt margarine in a 4 qt. saucepan over medium-high heat.  Add carrots and saute a few minutes, then add the remaining ingredients.

Cover and heat to boiling. Reduce heat and simmer for 25 minutes or until carrots are tender.

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