Apricot glazed Carrots Recipe
Carrots, cooked al dente and glazed with apricot jam. I have used red bell peppers in the recipe. You may use a combination of peppers, as desired. This accompaniment goes well with a nice spicy Roast chicken as its sweet mellow flavours would gel well with a spicy main course.
Ingredients
| Red bell pepper | 1 Medium | |
| Carrots | 2 Cup (16 tbs), peeled | |
| Onion | 1 Medium | |
| Dill leaves- 1 tablespoon, finely chopped | ||
| Salt | 1 To taste | |
| Ground pepper | 1 To taste | |
| Apricot jam | 1/4 Cup (16 tbs) | |
| Water | 1 1/4 Cup (16 tbs) | |
| Coriander leaves | 1/2 Teaspoon, finely chopped | |
Directions
MAKING
1. In a medium sauce pan, combine water and salt and bring to boil.
2. Once boiled, add carrots and boil on high flame till cooked al dente.
3. Reduce flame and add onions and bell peppers. Mix well and simmer on low flame for 4 to 5 minutes.
4. Remove from flame, add apricot jam, dill leaves, salt and pepper to taste. Mix well. Garnish with coriander leaves.
SERVING
5. Serve warm on a bed of rice with Spicy Roast Chicken, or as desired.
1. In a medium sauce pan, combine water and salt and bring to boil.
2. Once boiled, add carrots and boil on high flame till cooked al dente.
3. Reduce flame and add onions and bell peppers. Mix well and simmer on low flame for 4 to 5 minutes.
4. Remove from flame, add apricot jam, dill leaves, salt and pepper to taste. Mix well. Garnish with coriander leaves.
SERVING
5. Serve warm on a bed of rice with Spicy Roast Chicken, or as desired.
Chef
