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Simple Caramelized Carrots

While some serve carrot stews with dates, raisins, sweet potatoes or meat,  my mother (and grandmothers) always served a simple version- just carrots and sugar. And as often as I’ve tried other versions, we always go back to this one.

Recipe originally printed in “Fresh & Easy Kosher Cooking” by Leah Schapira/ Mesorah Publications.

Serving/Yield: 2 cups

Prep Time: 10 min

Cook Time: 1 hrs

Ingredients:

• 8 carrots
• 1 cup sugar
• ½ cupoil
• 1 lemon, juice of (about 3 Tbsp)
• 1 pinch salt

Preparation:

Peel the carrots and slice thinly.

In a small pot, heat the oil. Add the carrots and sauté for 5 minutes.

Add the sugar, lemon juice, and salt.

Cook, covered, over low heat for 45-60 minutes. Uncover the last 5-10 minutes. Stir occasionally.