Persian-Style Carrots with Dried Apricots
- Number of Servings: 4
Ingredients
2 TBSP olive oil (we used safflower oil)1 small onion, peeled & halved then cut crosswise into 1/8 inch thick half rings4 medium carrots (10oz) peeled & cut crosswise on a slight diagonal, 1/4 inch thick oval slices6 seeded dried turkish apricots, sliced in half1 TBSP sugar1/4 TSP salt1/2 cup plus 2 TBSP water (called for vegetable stock but we were out)
Put oil in a large nonstick frying pan over medium high heat.
When hot add onions, carrots, and apricot halves.
Saute for about 5 minutes or until the ingredients start to brown. Add the sugar and salt and stir for 10 seconds.
Put in the stock/water and bring to a boil.
Cover and cook on medium high heat for about 5 minutes or until the liquid is absorbed and the carrots are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user ADAMM9.
When hot add onions, carrots, and apricot halves.
Saute for about 5 minutes or until the ingredients start to brown. Add the sugar and salt and stir for 10 seconds.
Put in the stock/water and bring to a boil.
Cover and cook on medium high heat for about 5 minutes or until the liquid is absorbed and the carrots are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user ADAMM9.
Nutritional Info Amount Per Serving
- Calories: 113.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 189.9 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.7 g
- Protein: 0.6 g
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