Carrot Tzimmes

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Preparation info

  • 6 to 8

    Servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds carrots
  • ½ teaspoon salt
  • ¾ cup honey
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, melted

Method

  1. Scrape the carrots and slice them into very thin rounds. Cook the carrot rounds in salted water to cover for about eight minutes, until they are almost tender.

  2. Add the salt, honey and lemon juice. Simmer until the liquid in the pan is reduced to about half of its original volume.

  3. Blend the flour into the butter. Add to the carrots, stirring. Bring the mixture to a boil and simmer for one minute.

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