Jewish Recipes
Carrot, Leek and Apple Bake Recipe
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Carrot, Leek and Apple Bake

2 cups carrot coins, sliced thinly
2 medium apples, diced
1 leek, white part only, thinly sliced
salt to taste
2 tablespoons honey
1/4 cup water
2 tablespoons butter or margarine
4 thin slices lemon

Preheat oven to 375 F.

In a covered casserole combine the carrots, apples, leeks, salt and honey. Mix them together well. Add the water, dot the mixture with butter or margarine and top with the lemon slices. Cover the casserole and bake for 20 to 30 minutes, or until the carrots are tender. Serve at once.

 

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