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
gluten-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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