B'nai Emet -> Departments -> Women's League -> Recipes -> General

Carrots Marrakesh

Yield: 4 servings

• 1 lb. carrots, peeled and thinly sliced
• 1/3 cup water
• 2 Tbsp. raisins
• 1/4 tsp. cinnamon
• 1 garlic clove, minced
• 1 Tbsp. honey
• 1 Tbsp. freshly-squeezed lemon juice
• Freshly ground pepper to taste
• 1/2 tsp. orange blossom water (optional)

1. In a medium saucepan, combine carrots, water and raisins. Cover, and cook over medium heat for about 12 - 15 minutes until the carrots are crisp-tender.

2. Remove lid and add cinnamon, garlic and honey. Mix gently to coat. Transfer to a serving bowl and add lemon juice, pepper to taste and, if desired, orange- blossom water. Serve at room temperature.

NOTE: Orange-water is available in many large supermarkets, Middle Eastern markets and large liquor stores.

[ Up ] [ Blintz Loaf ] [ Cranberry Rugelach ] [ Chatzilim (Eggplant) ] [ Noodle Souffle ] [ Brisket with Portobello Mushrooms and Dried Cranberries ] [ Carrot and Pineapple Tzimmes (Low-Fat) – pareve ] [ Carrots Marrakesh ] [ Chatzlim (Eggplant) ] [ Cheese Lox Brunch Casserole ] [ Cholent ] [ Crisp Lemon Chicken ] [ Gazpacho ] [ Green Salad w/Pomegranate Vinaigrette ] [ Israeli Chicken Stuffed with Oranges ] [ Israeli Salad ] [ Favorite Brisket ] [ Kasha and Orzo with Grilled Portobello Mushrooms ] [ Layered Vegetable Kugel ] [ Lemon Poppy Seed Pound Cake ] [ Mediterranean Fatoush Salad ] [ Milk and Honey Cheesecake ] [ Mushroom and Barley Soup ] [ Sesame Vegetables in Pita ] [ Shakshooka ] [ Smokey Eggplant Salad ] [ Tabouli ] [ Texas Easy Chilli ] [ Turkey with Challah Stuffing ] [ Vegetarian Chopped Liver (12/2001) ] [ Yerushalmi Kugel ] [ Creamy Pasta Primavera ]

Click here to send an email with questions or comments about this web site.
Copyright © 2000-2008 B'nai Emet Synagogue
Last modified: April 24, 2008 (ML)
Site designed by Ira D. Wald, Creative Software Solutions