Honey Tzimmes

Prepare the necessary ingredients.

Heat olive oil and butter in a medium thick-bottomed pot. If the tsimmes is served with meat, the butter should be replaced with the same olive oil to maintain kosher.

Slice the white part of the leek (you can use onion instead) into thin rings, place in a pot with brown sugar, and caramelize until golden.

Cut the carrot into rounds. If it's very thick, cut it into half-moons or even quarters.

Transfer it to a pot, fill it three-quarters with water, and simmer on medium heat for ten minutes.

Peel the apples and remove the core, then cut them into cubes.

Grate ginger and lemon zest, cut dried apricots into quarters.

Transfer everything to the carrot (half of the zest should be left), add raisins there, and mix.

Add spices and honey, season lightly with salt, squeeze lemon juice, and mix again. Simmer for about fifteen minutes until the carrots soften, but the apples should not turn to puree. Remove from heat, add chopped walnuts, and mix.

Serve as a dessert, garnished with the remaining lemon zest.