Maple- Glazed Carrots and Leeks With Pomegranate Seeds For Rosh Hashanah

When was the last time you used leeks in a recipe? This recipe for sautéed leeks and carrots with pomegranate seeds is simple, sweet, colorful and delicious. I made it for Rosh Hashanah for our holiday meal. I meant to publish it last week, but got behind while traveling. ( If you just want the recipe and not the backstory, scroll down to the bottom of the post). 

Leeks are in the onion family but have a milder less pungent taste. 

I don't use leeks very often (because they are expensive and can be very hard to clean out the dirt) but sometimes there is no substitute, such as for our Jewish holiday Rosh Hashanah. 

Leeks (and carrots) are a traditional foods that are symbolic to Sephardic Jews (from North Africa, Spain, or Middle Eastern origin). Yup! It's a must- just like turkey on Thanksgiving. It's a tradition that bridges us to our past and connects us to our heritage.    

      

Customs and Traditions

You see my husband's family origins are Sephardic-Their customs differ from Jewish people (like me) whose family came from Eastern European countries such as Russia, Ukraine, and Poland. Us Eastern European or Ashkenazi Jews eat matzoh ball soup, apples & honey, honey cake, apple cake, and gefilte fish on this holiday. Sephardic Jews eat holiday foods made with leeks, carrots, dates and pomegranates!!!

Honey or Maple Syrup for A Sweet New Year

I made this recipe sweet by adding maple syrup or it could have been honey because we make things sweet for the New Year to hope our New Year will be as sweet as honey.

 

My mother-in-law (from Egypt) used to make delicious leek patties on this holiday which are more savory. They are really good, but also more labor intensive.                                                                                                                                                                                                                                      I wanted to minimize my work prepping for 22 people.

They taste good hot, at room temp, and leftovers taste good cold from the refrigerator. 

                            

This recipe is a keeper. It's nutritious, looks pretty, and goes with most dinner entrees.  It doesn't have to be a holiday or special occasion to make this recipe. Try it - you will like the sweetness of the carrots with the mild leeks and the cinnamon and honey (or maple syrup) dressing. The garnish with the pomegranate seeds is a bonus.

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THE RECIPE

Ingredients: 

1 large leek, cleaned, chopped, and tough green parts removed

4 large organic carrots, washed, peeled, sliced, and slightly steamed

1/4 cup of maple syrup or honey

1/2 teaspoon of cinnamon

1/2 cup of fresh pomegranate seeds

Directions: 

Sauté the leeks in a dry pan for about 2 minutes in a large skillet, stirring continuously. Add 3 tablespoons of water and the lightly steamed carrot slices. Sauté for another 2 minutes, stirring (add a little more water if sticking). Remove from the pan and add to a bowl. Sprinkle with the pomegranate seeds and maple syrup. Toss and serve.

My Notes: 

1. Do you use the white and green part of the leek? 

    Answer : Use the tender part of the stalk. Mostly use the white part, but some of the green can be tender enough to use. 

2. I meant to post this recipe before the holiday but I got behind.