Honey Carrot Kugel Food
SIMPLE HONEY GLAZED CARROTS
Make and share this Simple Honey Glazed Carrots recipe from Food.com.
Provided by AshleyP
Categories Vegetable
Time 30m
Yield 2 pounds carrots, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
- In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.
PUMPKIN CARROT PUDDING (KUGEL)
This was created for RSC #13 and is great for dessert or as a sweet side dish to chicken or turkey. If serving for dessert whip up some heavy cream for garnish.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Steam carrots until tender, I use the microwave.
- Preheat oven to 400f.
- Spray a 10x13" baking dish with cooking spray.
- In a large bowl add cooked carrots and mash.
- Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
- Taste and if you want it sweeter add brown sugar.
- Add eggs and coconut milk, mix well.
- Bake for 1- 11/2 hrs depending at your oven, pudding should be set.
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- Challah. A traditional Rosh Hashanah table isn’t complete without challah. This braided bread is a must on ceremonial occasions, but it’s also a favorite for many families year-round.
- Roasted Glazed Carrot Tzimmes. This bright side is made mostly from carrots, but it’s anything but boring. Carrots of all different colors are roasted until browned and tender, then they’re tossed in a sticky-sweet balsamic glaze.
- Brisket. Soft, tender meat that falls off the fork – you can’t beat a good brisket. This onion-braised beef is cooked low and slow until it’s perfectly melt-in-the-mouth.
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- Tzimmes. Tzimmes is a Yiddish expression meaning “making a fuss”. This recipe is aptly named since you’ll want to make a big fuss over this tasty dish.
- Honey Garlic Salmon. This easy recipe is perfect if you’ve invited a crowd over for Rosh Hashanah and you’re starting to panic. Made with just 5 ingredients and ready in less than 20 minutes, it couldn’t be easier to throw together this divine dish.
- Keftes de Prassa (Sephardic Leek Patties) A traditional Rosh Hashanah treat, these vegetarian patties originated in the Jewish communities of the Middle East and the Mediterranean.
- Honey Roasted Root Vegetables with Apples. A drizzle of honey makes roasted vegetables even more delicious, adding something special to their natural baked flavor.
- Israeli Salad. Vegan and gluten-free, this light salad is perfect if you’ve overdone it during the main meal. It’s a crunchy, tangy mix of finely chopped vegetables, fresh herbs, lemon, and olive oil.
- Honey Glazed Carrots. Simple but very satisfying, honey-glazed carrots are the perfect way to highlight the root vegetable’s natural sweetness. And in the Jewish tradition, celebrating Rosh Hashanah with sweet treats means you’ll have a sweet year ahead.
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- Asparagus in Brown Butter. Asparagus is a delicious spring vegetable that’s in season in early spring. It pairs well with a range of side dishes, and noodle kugel would be no exception.
- Broccoli Stir Fry. Broccoli stir fry is one of the easiest side dishes to make. You can serve it either hot or cold, depending on the type of meal you’re making.
- Carrots in Honey Sauce. Carrots are another spring vegetable that is in season during early spring. They go well with a range of different flavors, and they pair exceptionally well with honey.
- Zucchini Fritters. Zucchini fritters are a great way of using up available zucchinis from your garden. They’re also one of the easiest side dishes to prepare and cook, making them perfect for even novice cooks.
- Sugar Snap Peas with Butter Sauce. Sugar snap peas are another spring vegetable that’s in season during early spring. They’re easy to prepare, delicious, and full of nutrients.
- Sauteed Zucchini. Zucchini, a summer squash, is a great way of using up the vegetables from your garden. It works well when paired with other ingredients such as onions and garlic.
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- Fennel Salad. Fennel salad makes for a wonderful side dish on hot summer nights when you want something light and cool. It’s very refreshing and can be made in less than 15 minutes.
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From okanoganmarketiga.com
From okanoganmarketiga.com
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