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March 29, 2013 • Posted by Christina Fong
Easter Sunday is quickly approaching, and if you’re still trying to figure out what to prepare for dinner, we have a simple yet tasty side dish for you, your family, and the Easter bunny.
Raw or cooked, carrots are a great snack for kids and adults alike as they’re packed with nutrients (vitamin A tops the list). They may also be one of the few veggies your kids don’t have an aversion to. The following recipe makes use of baby carrots so they’re bite-size for the little ones while the apricot glaze adds another dimension of flavor to the already naturally sweet vegetable. Make sure you prepare enough! People will want seconds.
Baby Carrots with Apricot Glaze
Makes 10 to 12 servings
3 to 4 sprigs fresh Italian parsley
3 strips lemon zest (3x1/2-inches), bitter white pith removed, cut into ½-inch pieces
1-1/2 teaspoons kosher salt, divided
6 tablespoons good quality apricot preserves
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter, at room temperature
2 bunches of baby carrots, fresh tops trimmed to 1-inch, peeled
16 dried apricots, cut into 1/8-inch slices
Remove the leaves from the parsley and place in the Cuisinart® Food Processor fitted with the metal “s” blade. Pulse to chop. Remove and reserve. Add the lemon zest and ½ teaspoon of the salt to the work bowl. Pulse to chop, then process continuously until zest is chopped. Add the apricot preserves, lemon juice, and unsalted butter. Process until smooth, about 30 to 40 seconds. Remove and reserve.
Place the prepared carrots with the remaining salt in a 12-inch skillet and add water to cover. Bring to a boil and cook over medium high heat until crisp-tender about 6 to 8 minutes, water will evaporate as carrots cook. Add apricots and reserved apricot preserve mixture. Cook, stirring, until apricot mixture has thickened and carrots are glazed. Sprinkle with reserved fresh parsley. Serve immediately.