Serves 6. Recipe is from “The Book of Jewish Food” by Claudia Roden. In Yiddish lore, sliced carrots are associated with gold coins, and carrot tzimmes are eaten at Rosh Hashana as a symbol of prosperity and good fortune. The honey symbolizes the hope that the year should be sweet.
11/2 lbs. carrots, sliced
3 tbls. goose fat, butter or light vegetable oil
Juice of 1 orange
1/4 tsp. powdered ginger
2 tbls. honey
1. In a large, wide pan, sauté the carrots in the fat, stirring and turning them over. Add the remaining ingredients and enough water to cover.
2. Simmer gently, covered, for 1/2 hour, or until the carrots are tender. Remove the lid toward the end to reduce the liquid to a shiny glaze.