CARROTS WITH APRICOT PRESERVES
This tangy, fruity side dish looks beautiful served hot out of the oven. If you don't want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce.
Provided by MeganM
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
- Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
- Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 52.8 g, Fat 0.3 g, Fiber 2.9 g, Protein 1.5 g, Sodium 75.6 mg, Sugar 33.6 g
APRICOT GLAZED CARROTS
Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.
Provided by Eleanor
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
- Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 19.9 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 3.4 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 189 mg, Sugar 11.3 g
APRICOT POT ROAST
A sweet and tangy apricot sauce tastes luscious with tender beef and vegetables. Ruth Hyde from Madrid, New York shares this easy pot roast recipe, conveniently sized for two.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Sprinkle beef with salt and pepper. In a Dutch oven, brown beef in oil on all sides. Add the carrots, sweet potato, celery, onion and rosemary. Pour apricot nectar and 1 cup water over beef; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until tender. , Remove meat and vegetables; keep warm. In a small bowl, combine cornstarch and remaining water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Nutrition Facts : Calories 479 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 412mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 5g fiber), Protein 36g protein. Diabetic Exchanges
TENDER CARROTS WITH APRICOTS
This is a lovely side dish with ham or chicken. Very simple to make too. Soaking time for the apricots is 1hr 30mins.
Provided by Annacia
Categories Fruit
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cover apricots with hot water in a bowl and soak 1 1/2 hours.
- Drain and pat dry.
- Cut apricots into thin strips.
- Combine next 4 ingredients in a heavy nonstick pan over medium heat.
- Cover tightly, reduce heat to low and cook 12-15 minutes, or until carrots are just tender.
- Add apricots and return to heat 1-2 minutes.
- Serve carrots sprinkled with parsley if desired.
OVEN-BAKED TENDER CARROTS
I came up with this recipe so that I could make carrots with roast. I cook my roast in the crock pot, but don't like to cook my veggies with it, as they soak up all of the juice and end up with a terrible flavor. So I kind of came up with my own recipe, and it works great. Now I use this recipe any time I want to have carrots as a side dish with dinner. It goes well with lots of meat dishes, and it's easy to make. If you don't want to mess with peeling and chopping carrots, use baby carrots. I use the same recipe with potatoes, but they don't need to cook as long. If you are making this with roast or any other meat that has made its own broth, you can use that instead of beef broth from the can. I always eyeball this recipe so the measurements are approximations.
Provided by Lydias Mama
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place carrots in oven-safe baking dish with lid.
- Pour in some beef broth (I tend to eyeball it, but the more carrots, the more broth you want--anywhere from 1/2 c to 1 c).
- Add salt, pepper, garlic any seasonings you wish and stir to coat carrots in seasonings and broth.
- Add the butter on top.
- Cover, and cook at 400 degrees for 45 min-1 hour, depending on how many carrots you are making. When they are done, the carrots will be soft and tender enough to poke a fork through easily.
- Follow the same recipe for potatoes, but allow less cooking time.
CARROT TART WITH RICOTTA AND ALMOND FILLING
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.
Provided by Anna Stockwell
Categories Fall Carrot Tart Appetizer Hors D'Oeuvre Ricotta Almond Phyllo/Puff Pastry Dough
Yield Serves 6-8
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F. Spread almonds on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool.
- Meanwhile, cook carrots, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 1/4 tsp. allspice, and 1 1/2 cups water in a large skillet over medium-high heat, stirring occasionally, until crisp-tender, 10-12 minutes. Using a slotted spoon, transfer carrots to a plate, reserving liquid in skillet, and let cool.
- Transfer 1/4 cup almonds to a small bowl; set aside. Process 1 tsp. salt, 1/4 tsp. pepper, and remaining almonds, 1 Tbsp. sugar and 1/4 tsp. allspice in a food processor until finely chopped. Add eggs, ricotta, thyme, orange zest, and remaining 4 Tbsp. butter and process until smooth.
- Gently roll pastry to an 18x13" rectangle on a lightly floured sheet of parchment. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts within that border).
- Spread egg mixture evenly within border of pastry, then arrange carrots over in a geometric pattern. To create a chevron (zigzag) pattern, form 6 carrots into 3 even "V" shapes so points are touching the long border of the crust. Fill with additional rows of "V" shapes, cutting carrots to fit as needed.
- Bake tart until filling is puffed and golden brown, about 25 minutes. Transfer to a cutting board and let cool slightly.
- Meanwhile, heat reserved carrot-cooking liquid in skillet over high; cook, stirring, until reduced to a thick syrup, about 10 minutes. Brush top of tart with syrup while still warm. Cut into 12-16 pieces.
- Whisk oil and remaining 1 tsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add shallot, carrot tops, and reserved almonds and toss to combine. Arrange over tart to serve.
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