RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Carrots, Winemaster - dairy, pareve
The following carrot recipe would be a delicious addition to a Rosh Hashanah menu. The requisite sweetness comes from sugar, but I'm certain that honey could be substituted with equally good results. I know that there isn't a one to one correspondence between honey and sugar so some experimentation would be necessary. Winemaster Carrots 2 lbs. carrots 3 stalks celery 1/2 large onion, diced 3/4 cup dry white wine 1/3 cup sugar 1/4 cup butter (obviously margarine can be substituted) 1/2 teaspoon dried dill weed Peel carrots and cut in large julienne strips. In a saucepan, combine carrots with remaining ingredients. Cover the saucepan. Bring contents of saucepan to a boil. Reduce heat and simmer over low heat until the carrots are tender.
