Pesach carrot ingberlach
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Raw carrots; grated |
| 1 | pounds | Sugar |
| 1 | pounds | Honey |
| 1 | Lemon; juiced and skin grated | |
| ½ | cup | Hazelnuts or almonds; chopped |
| 1½ | teaspoon | Ginger |
Directions
Source: Mother's recipe
Put all ingredients in a saucepan; simmer slowly until all moisture evaporates. When it is dry and thick, spread out on a marble slab so that it is about ½ inch thick. Let dry; cut into diamonds or squares. We always liked the way diamonds looked. Sometimes she would add soaked matzah farfel to this or different nuts.
Posted to JEWISH-FOOD digest V97 #313 by Tzimmi@... on Dec 1, 1997