Copyright 2007 Lynne Rossetto Kasper. All Rights Reserved.
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
p>Persia inspired these carrots that are savory, but become sweet by eliminating the garlic and increasing the apricots (serve for dessert with sour cream or whole milk yogurt sweetened with honey).
Ingredients
2 pounds organic carrots, peeled and cut into 1/2-inch thick chunks
1 to 1 1/2 cups water
1/3 cup diced, dried apricots
Shredded zest of 1 lemon
6 large garlic cloves, diced
Salt and fresh-ground black pepper to taste
1 tablespoon unsalted butter
Juice of half a lemon
1/3 cup shelled and lightly crushed salted pistachios
Instructions
1. In a 12-inch skillet, combine everything (start with 1 cup water) but the butter, lemon juice and pistachios. Bring to a simmer, cover, and gently cook about 8 minutes, or until carrots are barely tender. Add more water if necessary.
2. Uncover and boil until carrots are cooked through and the liquid becomes a glaze. (You could stop here, cover the carrots and hold them at room temperature an hour or so, or refrigerate overnight, then reheat).
3. Taste for seasoning, then stir in the butter. Turn into a serving bowl and sprinkle with the lemon juice and pistachios.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
