Eating vegetables is ones of the secrets to staying healthy and feeling good after eating. This Rosh Hashanah dish combines some of the simanim in a refreshing way for an attractive presentation.
Festive Steamed Vegetables
Recipe By Leah Barzel
- Cooking and Prep: 45 m
- Serves: 6
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No Allergens
Ingredients (9)
Main ingredients
Start Cooking
For the vegetables
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Pour boiling water over the carrots and let stand for 5 minutes. Drain.
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Heat the oil in a pan over medium heat, and add the vegetables in the order they appear. Cook uncovered for 10 minutes, stirring occasionally, so they don’t burn.
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Add the water and honey. Cover the pot and cook over medium heat for 20 minutes.
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Uncover and add salt and pomegranate juice concentrate. Cook an additional 5 minutes. Remove from heat.
Note:
This can be refrigerated for up to two days. Otherwise it should be frozen.
Tip:
If you’re preparing this dish ahead of time and planning to freeze it, add the salt and juice concentrate when heating it prior to serving.
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