Carrot Tzimmes
(6 to 8 servings)
2 lbs carrots
1/2 tsp salt
3/4 cup honey
1 tbsp lemon juice
2 tbsp flour
2 tbsp butter, melted
Scrape carrots and slice them into very thin rounds. Cook carrot rounds in salted water to cover for about 8 minutes, until they are almost tender.
Add salt, honey and lemon juice. Simmer until liquid in pan is reduced to about half of its original volume.
Blend flour into the butter. Add to the carrots, stirring. Bring mixture to a boil and simmer for 1 minute.
** Instead of butter, you can use chicken fat.