Braised Carrots Apples & Celery
Ingredients
1 tsp olive oil
3 carrots, peeled & cut into 2 inch
1 red onion, chopped
3 celery ribs, slice thin
2 granny smith apples, cored thinly sliced
2 cup currants
1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup honey
2 tbsp dijon mustard
2 tbsp chopped basil
1 salt and pepper to taste
Preparation
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.
Servings: 8
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