Carrot coins, leeks and apples -- with honey thrown in for good measure!
What more does one need for a perfect Rosh Hashanah recipe?
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Carrot, Leek and Apple Bake
2 cups carrot coins, sliced thinly
2 medium apples, diced
1 leek, white part only, thinly sliced
salt to taste
2 tablespoons honey
1/4 cup water
2 tablespoons butter or margarine
4 thin slices lemon
Preheat oven to 375 F.
In a covered casserole combine the carrots, apples, leeks, salt and
honey. Mix them together well. Add the water, dot the mixture
with butter or margarine and top with the lemon slices. Cover the
casserole and bake for 20 to 30 minutes, or until the carrots are
tender. Serve at once.
Source: Adapted from THE CARROT COOKBOOK by Audra & Jack Hendrickson
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