A classic Ashkenazi side dish of slow-braised carrots, sweet potatoes, dried fruits, and honey. Naturally sweet and warmly spiced, traditionally served alongside roast chicken or brisket for Shabbat and Jewish holidays.
Jewish
Side
Contains
milk
paleo
gluten-free
dairy-free
Cooking Guide
Step 1
1
Heat the butter or schmaltz over medium heat and cook the onion 6–8 minutes, until softened but not browned.
The Why
Cooking the onion low and slow builds a sweet base without letting it caramelize, which would compete with the honey and fruit for sweetness later.
Step1 of 7Step 1 of 7
Version history
v1current7/27/2026
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