I use a lot of carrots when I cook. I use them in kugels, kishke, soups and stews. I practically never just make carrots. I don’t know why I don’t. They are great by themselves. This dish is a savory side dish. I used to make candied carrots, but if I’m going to go sweet, I’ll make tzimmes. This is a nice change.

One of the nice things about this dish is that you can serve it practically any time and to most people – it’s vegan, and free of gluten, soy, sugar and nuts. I guess it’s one of those foods that just brings people together.

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