Persian-Style Carrots with Dried Apricots
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Persian-Style Carrots with Dried Apricots calories by ingredient
Introduction
Madhur Jaffrey World Vegetarian Madhur Jaffrey World VegetarianNumber 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 rings
4 medium carrots (10oz) peeled & cut crosswise on a slight diagonal, 1/4 inch thick oval slices
6 seeded dried turkish apricots, sliced in half
1 TBSP sugar
1/4 TSP salt
1/2 cup plus 2 TBSP water (called for vegetable stock but we were out)
Directions
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.