Cuisine Explorer
Jewish carrot tzimmes
Difficulty Level : Easy
Serves: 10 people
Cooking Time : 45 mins
Ingredients
20 carrots peeled (about 3.2 Kg/7 lbs)
3/4 cup sugar (165 g/6 oz)
1 1/4 cups honey (540 g/20 oz)
3 lemons juiced
1/2 teaspoon ground cinnamon, sea salt and freshly ground black pepper
100 grams butter or margarine (3 1/2 oz)
Instructions
1. Slice the carrots into 5 mm (1/4 inch) slices. Soak in water for a few hours or overnight if possible.
2. Drain the carrots, place in a large saucepan and barely cover with water. Bring to the boil, and cook for 5 minutes.
3. Add the sugar, honey, lemon juice, cinnamon, large pinch of salt and pepper and the butter. Cook, uncovered, for at least 1 – 2 hours (medium heat) until the carrots are glazed and soft, and the water is almost all gone. Once cool, refrigerate overnight or until cold.
4. When ready to serve, preheat the oven to 200°C (400F). Put the carrots in an ovenproof dish, cover with foil and bake for 1 hour. Remove the foil for the last 15 minutes so they become glazed and golden.
