RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Side: Carrot, Leek and Apple Bake - dairy, pareve
Carrot coins, leeks and apples -- with honey thrown in for good measure! What more does one need for a perfect Rosh Hashanah recipe? Karen Selwyn * * * * * 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
