Carrot Tzimmes is a sweet vegetable served with the main dish at Passover.
1 -1 1/2 pounds carrots (baby carrots)
3 TBsp. butter
1/2 tsp. salt
1 cup water
1/2 cup raisins
8 TBsp. honey
1/2 tsp. cinnamon
1 Tbsp. lemon juice
1 rind grated orange
Peel and slice the carrots (or baby carrots) into 1/8 inch slices. Melt butter in a medium saucepan and saute the carrots for 5 minutes.
Add the honey and water and bring to a boil. Stir in the remaining ingredients and simmer covered for 2 hours.
After 2 hours, remove the cover and cook 20 minutes more. The tzimmes should be moist but not too soupy.
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