Did you ever come across an item in the grocery store that you you aren’t sure what you are going to do with, but you know you have to try. Last week when I was doing my Passover produce shopping, I came across kumquats. Kumquats are miniature oranges that are eaten whole (peel and seeds included) and are quite tart. I love citrus fruits in general, but have never had the chance to try kumquats. When I saw them I knew I had to buy them and figure out what to do with them later.
In keeping with the theme of keeping it simple this year, I wanted to create another easy recipe that is quick and can be made the day before. Carrots are a tasty vegetarian side dish and by adding some sweetness hopefully even your kids will eat them. I know kumquats can be hard to find and can be left out of this recipe without any major issues. If you like the tartness kumquats provide, but you can’t find them, add a tablespoon of lemon juice to the recipe. If you find the recipe to sweet without the kumquats use less honey. The recipe also calls for cinnamon and ginger which also add some complexity to the dish. If those flavors offend you (or your children) feel free to omit them as well.
Quick tip: If you don’t want to bother peeling and cutting carrots, use packaged baby carrots instead. I personally prefer regular carrots, as I find baby carrots have a funny taste and texture but they will work in a pinch.
Here are some of our other kosher for Passover recipes:
A quick and easy side dish great for any occasion with a little something extra. This recipe can be made without even turning on the oven. This recipe calls for the option of adding kumquats, a miniature orange that can be somewhat tart, but if you can't find them you can leave them out. It also calls for cinnamon and ginger, but if you don't like either of those feel free to leave them out as well.
- 1 lb Carrots 1 Bag
- 3/4 Cup Orange Juice
- 1/4 Cup Honey
- Salt To taste
- Pepper To taste
- 1/2 tsp Ground Ginger Optional
- 1/2 tsp Cinnamon Optional
- 25 Kumquats Optional
Peel the carrots and cut in to ½ inch thick coins. If you want to get fancy, cut them on a diagonal.
If you are adding the kumquats slice them in half and arrange them neatly in the saute pan, cut side down. Cook over medium heat until the kumquats begin to brown.
Add the carrots along with the orange juice and the honey to the pan. Season with salt and pepper to taste. If desired, add the cinnamon and/or ginger at this point.
Cook until the liquid in the pan thickens to a sauce and the carrots begin to soften, about 20 minutes. Serve immediately or store in the an airtight container in the fridge for up to a week.