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Hi, Avi Levy here from aviskosherkitchen.com. I’m in the kitchen of Masbia, the great kosher soup kitchen here in Brooklyn serving over 2.2 million meals every year out of this small kitchen. It’s actually amazing. This year, Masbia has got the tzimmes campaign,our second year doing it. It’s a fantastic campaign to help try to raise, not just awareness, but money so that Masbia can help feed all the people that practically come here practically every day of the year to be fed, especially around holidays. With Rosh Hashanah coming up, what better time to put your money where their mouths need to be: here at Masbia. If you do, any donation will get you this great Tzimmes cookbook. There’s tons of recipes in there; from kosher recipe writers, bloggers, cookbook authors, and I’m proud to say I have a recipe in there. Click on the donate link and thank you very much.
Have a Shana Tova, beautiful and prosperous and healthy new year.
Sweet Ginger Carrots
Ingredients:
- About 10 sweet organic carrots
- Touch of salt
- Some raw honey or pure maple syrup
- Fresh Ginger Root
Preparation:
This is one of my favorite carrot recipes and has become a real staple in my house. My kids love it and so do we. In fact, our guests will always comment on them and ask how hard they are to make. Of course I always smile and just say that you have to have a lot of finesse to get them right.
But here’s my secret. They’re really very easy. I start with about ten peeled sweet organic carrots. I cut them into rustic chunks. Don’t worry about them all looking uniform, just try and get them all about the same mass. That way they’ll cook up somewhat evenly.
Put them into a saucepan of lightly salted boiling water. Cook until aldante. Soft enough for a fork to pierce most of the way in, but firm enough to still give you some resistance when you bite them. Drain the water, keep the heat at a medium high and add some margarine. You want to quickly glaze the carrots. If they don’t taste sweet enough for you add a touch of raw honey or pure maple syrup. Not too much.
Then grate some fresh ginger right on top of the carrots and toss in the pan. If you really like the smack of ginger in your mouth add more, if you’re a bit ginger shy, go light. Whatever amount you add, be careful because the ginger can burn easily on the higher heat settings. Quickly put the carrots along with the ginger sauce (margarine, ginger and any sweetener you added) into a serving dish. The ginger will continue to caramelize on the carrots from the residual heat.
Serve and smile at the compliments you get. Just don’t tell them how easy it was.