RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzka Tzimmes: Carrots, Pineapple, Nuts & Raisins pareve
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
