Carrot Tzimmes

1 1/2 pounds carrots, sliced into rounds
3 Tbsp goose fat, butter or light vegetable oil
Salt
Juice of 1 orange
1/4 teaspoon powdered ginger
2 tablespoons honey

In a large wide pan, saute the carrots in the fat, stirring and turning
them over. Add the rest of the ingredients and water to cover. Simmer gently,
covered for hour, or until the carrots are tender. Remove the lid toward
the end to reduce the liquid to a shiny glaze.

Note: A pinch of nutmeg or a teaspoon of cinnamon may be substituted for
the orange and ginger, and 2 tablespoons currants or raisins added halfway
during cooking.
Makes 6 servings.

Source: Adapted from "The Book of Jewish Food" by Claudia Roden (Alfred A.
Knopf, 1996)

Sandy U.

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