Pesach carrot ingberlach

Yield: 1 Servings

Measure Ingredient
1½ pounds Raw carrots; grated
1 pounds Sugar
1 pounds Honey
1 \N Lemon; juiced and skin grated
½ cup Hazelnuts or almonds; chopped
1½ teaspoon Ginger

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

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