Mehren Tzimmes
(Ashkenazic Glazed Carrots)
Serves 6 To 8

Carrots are an important part of Rosh Hashanah tradition parially because of their name: in Yiddish, mehren (multiply or increase) and in Hebrew, gezer, indicating that any unfavorable decrees should be torn up. In addition, the carrots sweetness fits in with the theme of the holiday. This side dish can be served with chicken and meat. The basic recipe can be enhanced in many ways: Add a pinch of ground ginger or cinnamon, substitute orange or lemon juice for part of the water, or stir in raisins or chopped dates.

3 tablespoons schmaltz or margarine
2 pounds carrots, sliced
1 cup chicken broth or water
1/2 cup honey or brown sugar (or 1/4 cup each)
About 1 teaspoon salt
Chopped fresh parsley for garnish

Heat the schmaltz or margarine in a medium saucepan over medium heat. Add the carrots and saute until lightly colored, about 5 minutes. Add the broth or water, honey or brown sugar, and salt. Bring to a boil, cover, reduce the heat to low, and simmer until the carrots are tender but not mushy, about 25 minutes. Uncover, increase the heat to medium, and cook,
shaking the pan frequently, until most of the liquid is evaporated and the carrots are glazed, about 5 minutes. Garnish with the parsley. Tzimmes can be prepared ahead, stored in the refrigerator for up to 2 days, and reheated before serving.