- Jewish Learning
Try this shortcut to take your tzimmes to the next level (and prepared in next to no time!). Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 bag baby carrots
salt, to taste
pepper, to taste
1 whole kishka, cubed
3/4 cup Gefen Honey
Bring a half pot of lightly salted water to boil. When boiling, add the bag of carrots and cook for two to three minutes until soft.
Meanwhile prep your kishka and honey and set aside.
When carrots are soft, lower the flame to low. Drain most of the water, leaving less than half a cup.
Sprinkle with salt and pepper to taste.
Add the kishka and honey and mix very well with a fork. Try to break up the kishka so that there aren’t large chunks.
Keep mixing on low flame until it achieves a creamy consistency. Serve hot.
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