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CINNAMON CARROT COINS

from "Jewish Cooking for Dummies" by Faye Levy

MAKES FOUR SERVINGS


List of Ingredients






1 pound carrots, peeled and sliced about 1/4-inch thick
1 cup water
Pinch of salt
1 tablespoon sugar
1 tablespoon honey
1 tablespoon vegetable oil
1/8 teaspoon ground cinnamon




Recipe



Combine the carrots, water and salt in a medium saucepan. Bring to a boil and simmer uncovered 10 minutes.


Add the sugar, honey and oil. Cook over medium-low heat, stirring occasionally, about 15 minutes or until the carrots are very tender and only 2 tablespoons liquid remain in the pan and coat the carrots. Do not cook until all the liquid evaporates. Add the cinnamon, stir gently, and remove from heat. Serve hot or at room temperature.