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Author Notes: Pomegranates are traditional to eat during Rosh Hashanah, as are carrots and leeks. For this year's holiday, I combined them and added some dates and honey to create this dish full of sweetness for the new year. —BlueKaleRoad
- 2 1/2 pounds carrots, ends trimmed and sliced in 1 inch diagonal slices
- 1 1/2 pounds trimmed leeks, sliced in 1 inch diagonal slices
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 3 tablespoons pomegranate molasses
- 2 tablespoons honey
- 12 dates, pitted and sliced in slivers lengthwise
- 1/4 cup pomegranate seeds
- 1/4 cup Italian parsley, roughly chopped
- Bring a large pot of water to a boil and add the carrot slices. Cook the carrots until they are soft, about 6-8 minutes. Drain and return them to the pot.
- While the carrots are cooking, heat the olive oil in a large sauté pan over medium high heat. Add the leeks and salt and stir. Let the leeks cook until the bottom layer begins to brown, then stir and let them brown again. Sauté the leeks until they are golden brown and soft, about 10-15 minutes.
- In a small bowl, whisk together the pomegranate molasses and honey. Pour this over the warm carrots and stir to coat. Add the leeks and dates and gently mix.
- Spoon the carrots into a serving dish and scatter the pomegranate seeds and parsley over the top. Serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Pomegranates
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