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by on October 10th, 2011

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

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.

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4 comments to Baby Carrots with Dried Apricots

  • Gena

    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!

  • 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.

  • 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.

  • Gena

    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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