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?
Apricot Glazed Carrots
- 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.