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6 Servings
45 Minutes
Allergens
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.
Pour boiling water over the carrots and let stand for 5 minutes. Drain.
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.
Add the water and honey. Cover the pot and cook over medium heat for 20 minutes.
Uncover and add salt and pomegranate juice concentrate. Cook an additional 5 minutes. Remove from heat.
Tips:
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.
Notes:
This can be refrigerated for up to two days. Otherwise it should be frozen.
