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Carrot Tzimmes
6 to 8
Servings- Difficulty
Easy
Published 1966
Ingredients
2 pounds ½ teaspoon ¾ cup
Method
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.
Add the salt, honey and lemon juice. Simmer until the liquid in the pan is reduced to about half of its original volume.
Blend the flour into the butter. Add to the carrots
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