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Apricot Glazed Carrots

chefpreetz's picture
Carrots, cooked al dente and glazed with apricot jam. I have used red bell peppers in the recipe. You may use a combination of peppers, as desired. This accompaniment goes well with a nice spicy Roast chicken as its sweet mellow flavours would gel well with a spicy main course.
Ingredients
  Red bell pepper 1 Medium, diced
  Carrots 2 Cup (32 tbs), peeled and sliced, 1/2 inch thick
  Onion 1 Medium, peeled and diced
  Dill leaves 1 Tablespoon, finely chopped
  Salt To Taste
  Freshly ground pepper To Taste
  Apricot jam 1⁄4 Cup (4 tbs)
  Water 1 1⁄4 Cup (20 tbs) (for boiling)
  Coriander leaves 1⁄2 Teaspoon, finely chopped (optional)
Directions

MAKING
1. In a medium sauce pan, combine water and salt and bring to boil.
2. Once boiled, add carrots and boil on high flame till cooked al dente.
3. Reduce flame and add onions and bell peppers. Mix well and simmer on low flame for 4 to 5 minutes.
4. Remove from flame, add apricot jam, dill leaves, salt and pepper to taste. Mix well. Garnish with coriander leaves.

SERVING
5. Serve warm on a bed of rice with Spicy Roast Chicken, or as desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Jewish
Course: 
Side Dish
Taste: 
Sweet
Dish: 
Curry
Interest: 
Holiday, Everyday
Restriction: 
Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
Story
Any Holiday Menu would be incomplete without an accompaniment to go with its main courses. And on such festive occasions like Rosh Hashanah, I like to use ingredients which complement the sweetness of the occasion. Hence use of subtly sweet carrots and apricots which get balanced with peppery flavours from bell peppers.
Subtitle: 
Bell Pepper and Carrot Glaze

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