With Rosh Hashanah beginning in two days, I’m still working on my small plates of sweet, delicious side dishes that will make up the main course. Next up . . . . Apricot Glazed Carrots! It’s said that eating sweet food symbolizes hopes for a “Sweet New Year.”
These carrots are so tender and sweet — they’ll melt in your mouth! They are wonderful over rice or served with a savory meat or poultry. They can act almost like a sauce.
And of course, if you’re not cooking up a Rosh Hashanah menu, these will be an ideal accompaniment to the Rosemary-Honey Turkey Meatballs we’re making tomorrow, as part of your cozy weekend dinner! Oh, and we should make a cake, too — after all, my husband’s birthday is in a few days. Let’s all celebrate! Shall we?
2 pounds large carrots
2 cups vegetable stock
2-1/2 tablespoons unsalted butter
2-1/2 tablespoons apricot jam
Sea salt to taste
1 tablespoon finely chopped, fresh chives for garnish
Peel and cut the carrots into 1/2-inch slices, on a bias.
Add them to a large sauté pan and pour the stock over them. Evenly distribute the butter, jam, and about 1/2 teaspoon of salt on top.
Place the pan over high heat and bring to a boil. Reduce the heat to low-medium. Let the carrots cook at a strong simmer until they’re tender and the liquid has reduced almost completely, about 35 minutes. The carrots should be carefully turned a couple of times with a rubber spatula during the cooking process.
Sure, these have a bit of butter and honey, but remember carrots are the main ingredient!