Sweet Carrot Coins
Carrots are a vegetable that usually play a role on a New Years table, they are a sweet vegetable and when they are sliced they look like gold coins. Similar to the lentils that Italians eat on New Years eve because of their round shape, with the hope that eating them will bring more wealth with the New Year.
The Jewish New Year makes a lot of seasonal sense, coming into fall, the harvest of vegetables. Our Gregorian calendar beginning the New Year in the dead of winter is a bit of a mystery to me. You would think that the new beginning would either be the start of spring or the beginning of fall.
Sweet Carrot Coins from 1,000 Jewish Recipes by Fay Levy
- 2 lbs carrots, sliced
- 2 cups water
- pinch of salt
- 2 tbsp honey
- 3 tbsp brown or white sugar
- 3 tbsp vegetable oil
- ¼ tsp ground cinnamon (optional)
Combine carrots, water and salt in a large saucepan. Bring to a boil. Simmer uncovered over medium-low heat 10 minutes. Add honey, sugar, oil and cinnamon, if using. Continue cooking over medium-low heat, stirring occasionally, until carrots are very tender and liquid is absorbed, about 15 minutes. Watch so mixture does not burn. Serve hot.