Apricot Glazed Carrots January 20 2016
- 2 Tbs. Olive Oil
- 1 Tsp. Minced Ginger
- 1/2 Tsp. Minced Garlic
- 3/4 Tsp. Curry Powder
- 1/4 Cup Chicken Stock
- 2 Tbs. Apricot Preserve
- 1# Carrots
- 1/4 Cup Cilantro
- Salt and Pepper to Taste
- Mince garlic and ginger root. Peel the carrots and cut into diagonal slices 1/4" wide.
- Heat olive oil (or butter) in a heavy frying pan. Add garlic and ginger and saute for 1 minute, then add curry powder and cook for an additional 30 seconds. Whisk in chicken stock and apricot preserves and bring the mixture to a simmer.
- While the broth is simmering, stir in carrots to fully coat them with the mixture. Cover the pan and cook until barely tender crisp.
- Wash, dry, and chop cilantro while the carrots are cooking. When carrots are ready, stir in the cilantro and season to taste with salt and pepper.
- Serve hot!