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Carrot and Pineapple Tzimmes (Low-Fat) – pareve
1 (12-ounce) package fresh pineapple chunks, with juice
1 tablespoon cornstarch
1 pound carrots, peeled and sliced 1/2 inch thick
¼ c. dried cranberries
1 cup water
Dash salt
2 tablespoons honey
1 tablespoon minced ginger root
1 (8-ounce) can sliced water chestnuts, rinsed and drained
Mix 2 tablespoons juice from pineapple chunks with cornstarch in cup.
Combine carrots with water and salt in medium saucepan. Bring to boil.
Cover and cook over low heat until just tender, 10 to 12 minutes. Remove carrots
with slotted spoon and set aside.
Add honey and ginger to carrot cooking liquid and bring to simmer,
stirring. Mix cornstarch solution to blend and stir into simmering
liquid. Cook over medium-low heat, stirring, until sauce comes to simmer and
thickens.
Gently stir in reserved carrots, water chestnuts, dried cranberries and
pineapple chunks and heat until bubbling. Serve hot.
4 servings.
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