Randy Mayor; Melanie J. Clarke
Yield
8 servings (serving size: about 1/2 cup)

The carrots are reminiscent of Hanukkah gelt, money distributed to children during the holiday. Tangerine juice makes the glaze special, but fresh orange juice can also be used.

How to Make It

Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.

Ratings & Reviews

Blemamalka's Review

hmsktm
December 18, 2011
It is obvious that both the chef & editor are ignorant about kosher cooking. Butter is dairy and would NEVER be used with the chicken broth which is meat. Margarine should be used instead. Otherwise the recipe looks very good with the adjustment.

hmsktm's Review

Blemamalka
January 04, 2009
I am always looking for easy ways to make vegetables during the week and this fits the bill. I used baby carrots and I had no chives, so I skipped them. I like how this requires no extra dishes, you mix everything in the pan!