Looking for a new carrot dish? Here it is.
Apricots and carrots compliment each other and look so pretty together.
Rainnnn, we finally got it yesterday and it lasted all day long. I was stranded at the mall for an extra hour and while there discovered that to get the new iPhone I will have to get in line at least by 7:00 a.m. What I won’t do for the new gadget.
So, back to this recipe.
Several years ago when in Napa we visited the Goosecross Winery. I love Napa and could go back again and again. A lot of my favorite wineries have recipes on their websites and this recipe came from Goosecross.
I have to admit that I haven’t tried a lot of carrot recipes. Besides maybe eating them raw with some kind of yummy dip or simply boiling them and then adding some butter and parsley, that’s about it. I do remember from a class in culinary school where we cooked the carrots in a flavored water like lemon or grapefruit water and that does flavor them somewhat.
So, this is my attempt to try something different. I think the colors are so fallish and I hope will be another recipe I add to my menus in the future.
Mes en plas (everything in place).
Baby Carrots with Dried Apricots
- 1-2 Tbsp. vegetable oil
- 1 onion sliced thin
- 3 c. baby carrots sliced into 1/4" pieces or cut lengthwise in fourths
- 1 celery stalk sliced
- 2 Tbsp. honey
- 1/2 c. dried apricots chopped
- Lemon zest from 1 lemon
- 2 c. chicken broth
- freshly ground salt and pepper
- Heat the oil in a large saucepan. Add the onions and cook until tender, about 5 minutes. Add the carrots, celery, honey, apricots, leon zest and enough broth to just cover the carrots. Bring to a boil, reduce heat, cover and simmer until the carrots are tender, about 10-15 minutes. Season with salt and pepper. Serve warm.
- Now that was a short recipe. Hope you will give it a try and if you do leave any comment or change idea appreciated.