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Carrot Tyimmes

Kathleen Dineen Kelly

  • 2 lbs carrots, cut into 1/8″ slices
  • � cup margarine
  • 1 tbsp flour
  • 2/3 cup water
  • 3 tbsp sugar
  • 3 tbsp honey
  • 2 tsp lemon juice
  • 1 tsp grated lemon peel
  • � cup raisins
  • � cup pitted prunes
  • � tsp cinnamon
  • � tsp ground cloves

Melt margarine in saucepan and saute carrots. Stir in 1 tbsp flour. Add all other ingredients. Bring to a boil and simmer on low heat for 50 minutes.

Better made the day before and reheated. Good idea to double as people usually want seconds. I got this recipe at a Seder Dinner last year.

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