- 12 large carrots, peeled and cut into 1/2- to 1-inch pieces
- 3 cups orange juice
- 1/3 cup white sugar
- 1/3 cup olive oil
- 2 teaspoons finely grated lemon zest
- 2 teaspoons grated fresh ginger
- 2 cups dried pitted prunes, quartered
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Stir together carrots, orange juice, sugar, oil, zest, and ginger in a large skillet or 5-quart pot; bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until carrots are tender and glazed, about 15 minutes. Stir in prunes and simmer until tender, 5 to 10 minutes. Stir in salt and pepper.
05/06/2018
recipepes.com
Sandy's Tzimmes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
