Honeyed Carrot Tzimmes
In Jewish new year traditions, carrots sliced into coins are eaten as a symbol of prosperity and good fortune.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 147 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 19 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 417 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 230% |
| vit C | 10% |
| folate | 9% |
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3 tbsp (50 mL) extra-virgin olive oil
1 onion, chopped
5 cups (1.25 L) thickly sliced carrots (about 1-3/4 lb/875 g)
1/4 cup (50 mL) orange juice
2 tbsp (25 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) chicken stock or water
Preparation:
In Dutch oven, heat oil over medium-high heat; cook onion, stirring, until golden, 5 minutes. Add carrots, orange juice, honey, salt and pepper; stir to coat. Pour in stock; cover and simmer until carrots are tender, 30 minutes. Uncover and simmer until carrots are glazed, 4 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours. Cover and reheat over medium-low heat, 10 minutes.)
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