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
dates, pitted and sliced in slivers lengthwise
Italian parsley, roughly chopped
In This Recipe
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.
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!