Braised Carrots, Apples and Celery 1 ts Olive Oil
3 Carrots; peeled & cut into 2 inch julienne
1 Red Onion; chopped
3 Celery Ribs; slice thin
2 Granny Smith Apples; cored thinly sliced
2 c Currants
1/2 c Apple Juice
1/4 c Apple Cider Vinegar
1/4 c Honey
2 tb Dijon Mustard
2 tb Chopped Basil
Salt and pepper to taste
In a large nonstick skillet, heat the olive oil until very hot. Add
the carrots, red onion and celery. Cook over medium heat until the
vegetables begin to slightly caramelize and soften in texture, about
10 minutes. Add the apples, currants, apple juice, vinegar, honey and
dijon mustard. Cover, reduce heat to a simmer, and cook 10 minutes
more. Remove the cover, and boil until the liquid has evaporated and
the vegetables begin to glaze. Stir in the chopped basil and season
to taste with salt and pepper. Serve at once.
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