Tzimmes: Carrots, Pineapple, Nuts & Raisins pareve

Posted by : Lita Lotzka

 YIELD: 6-8 servings
 
 2 bunches of carrots (approx. 10), peeled
 1-19 ounce (540 ml) can of pineapple rings/pieces 
   packed in sweetened juice
 2 tbsp. potato starch
 2 tbsp. honey
 1/2 cup (125 ml) slivered almonds
 1/2 cup (125 ml) raisins

 1. By hand or in the processor using slicing disc, slice
 carrots into coin-shaped discs. Place in saucepan
 with 1 cup (250 ml) water. Cover. Bring to a boil.
 Reduce heat and cook for 10 minutes over medium heat
 or until fork tender.

 2. Drain pineapple, adding 1/4 cup (50 ml) of the juice
 to the potato starch. Stir to make a smooth paste.
 Add remaining juice to carrots.

 3. Cut pineapple into bite-sized bits. Add to carrots.
 Bring to a boil. Add potato starch mixture. Cook
 stirring for one minute. It will thicken a little now
 and more when it cools. Add honey.

 4. Either add nuts and raisins and serve immediately, or
 cool, cover and refrigerate. Reheat on top of the
 stove or in the oven, adding the nuts and raisins
 just before serving.

 NOTE: Do not freeze

 Reprinted with permission from "Welcome to my Kitchen" by
 Sandra Ruben Temes

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