Monday, September 17, 2012
Pomegranate Glazed Carrots and Leeks for Rosh Hashanah
Pomegranates are a sure sign that Rosh Hashanah is here! This is such a beautiful season, a time of renewal with a fresh year ahead. We eat pomegranates during Rosh Hashanah with the wish that our good deeds in the coming year will be as abundant as the seeds of a pomegranate. And they taste so good, too!
Our new year will begin with a meal of round challahs filled with chocolate and figs, brisket, maple sweet potatoes, jujubes (a new fruit we just discovered at the farmer’s market), apple honey cake and this side dish of Pomegranate Glazed Carrots and Leeks.
Sweet carrots and caramelized leeks are glazed with a mix of pomegranate molasses and honey. Pomegranate molasses is wonderfully tart, and I added a drizzle of honey to balance it out. I couldn’t resist tossing in some sliced dates, and a sprinkling of crimson pomegranate seeds added a pop of color. Filled with fall flavors, it is a delightful dish.
I look forward to gathering around the table with family and friends and dipping apples in honey. These are special days to savor; crisp, sunny days with leaves blushing the color of pomegranates – for that, and for so much more, I am grateful.
L’shana tova – a sweet and happy new year to you!
Pomegranate Glazed Carrots and Leeks
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.