The Jewish New Year is quickly approaching and the big question is, do you follow a traditional holiday menu of brisket, noodle kugel and matzo ball soup or do you branch out and do something ...
- ⅓ cup olive oil
- 1 pound carrots, peeled and sliced into ¼ inch rounds
- 2 fat cloves garlic, peeled and smashed
Combine the olive oil, carrots, garlic and a couple small pinches of salt in a medium, heavy-bottomed saucepan. Set it over medium heat and bring the oil to a simmer. Give the carrots a good stir, cover the pot and turn the heat down as low as it will go.
Cook the carrots, stirring gently every once in a while, until the slices are soft enough that they can be smushed easily by gently pinching them between your fingers. (This should take anywhere from an hour to 2 hours.) If at any point you find that the carrots start to stick to the pan and brown, gently lift them from the bottom of the pan, add a few tablespoons of water and re-cover.
When they are very soft, you can serve them as is. Or, if you're feeding a baby (or you just like them this way yourself), you can either mash the carrots gently or push them through a fine mesh sieve before serving them. Make sure to let them cool before you feed them to a baby!
Recipe courtesy of Food52.