Side dish/ Vegetables

Baby Carrots with Dried Apricots

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).

Saute your onions until translucent.

Baby Carrots with Dried Apricots

Ingredients

  • 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

Instructions

  1. 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.
  2. Now that was a short recipe. Hope you will give it a try and if you do leave any comment or change idea appreciated.

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4 Comments

  • Reply
    Gena
    October 11, 2011 at 4:59 pm

    It sure is funny how our lives have seemed to reconnect after all these years! Did you know that Laticia worked for Goosecross when she got out of college? Small world.
    I love Colleen’s recipes and go to them often when I need something special. I love their wines and she always pairs her food up with one of them.
    We will be making a trip to Napa with friends that have never been. And to see Laticia of course!

    • Reply
      Sherry
      October 12, 2011 at 6:19 am

      I did not know Laticia worked there. Does she still? I have been to Napa 5 times and hope to go again. Have you eaten at Redd there. Some of my favorite recipes have come out of Napa.

  • Reply
    Eva@ kitcheninspirations.wordpress.com
    October 13, 2011 at 11:34 am

    Hi Sherry, this is very colourful salad, and the apricots would go very well with carrots. I just nominated you for an award on my latest post, I hope you will drop by and see what it’s about.

  • Reply
    Gena
    October 16, 2011 at 11:23 am

    Laticia now works for The North Face. Yes I have eaten at Redd. LOVE IT! Some of my favorite recipes are from Napa also! Enjoy Alexis wedding and give her our best wishes.

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