Carrot tzimmes

CARROT TZIMMES 05987 (Ashkenazi recipes) INGREDIENTS for 4 PEOPLE 500 g carrots, 2 tablespoons olive oil (or kosher animal fat or margarine), 2 tablespoons sugar, 1 tablespoon flour, 1 tablespoon cinnamon, salt Peel the carrots and cut them into rings.

In a saucepan, pour in 2 glasses of water and olive oil, bring to a boil and soak up the carrots.

Cook over low heat until they are tender enough to cut with a fork.

At this point, salted and flavoured with cinnamon and sugar.

Aside from the flour dissolve in warm water, add the carrots and cook again for 5 m.

It is the most classic Ashkenazi vegetables boundary.

The term? tzimmes? o? zimmes?, identifies those actually slow cooking that are used primarily for vegetables.

This recipe comes from Poland.

Very particular is the use, typically an Ashkenazi cooking sugar, carrots, even when they act as a side dish some more substantial dish such as meat.

in some areas of Eastern Europe, for Rosh ha Shanah, besides sugar you use Add honey.