Pennies From Heaven
From Recipes
Jump to navigationJump to search
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 20 min |
| Source | The New Basics Cookbook (pg 223) |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 5 carrots, peeled and sliced 1/4-inch thick
- 2 t sugar
- 1/2 t ground cinnamon
- 4 T unsalted butter
- 2 T fresh orange juice
- salt and freshly ground black pepper
- 10 dried pitted apricots, slivered
- 1/3 c sliced almonds, toasted
Preparation
Place the carrots in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer for 10 minutes. Then rinse under cold water and drain.
Stir the sugar and cinnamon together until well mixed. Set aside.
Melt the butter in a skillet. Stir in the cooked carrots and the orange juice. Sprinkle with the sugar-cinnamon mixture, and cook over medium heat until the carrots are glazed and the sauce is slightly thickened, 5 minutes. Season with a pinch of salt and pepper.
Stir in the apricots and almonds, and cook just until heated through, 3 minutes. Serve immediately.
