Title: BRAISED CARROTS, APPLES AND CELERY
Categories: Vegetables
Yield: 8 servings
1 ts Olive Oil
3 Carrots; peeled & cut
-into 2 inch julienne
1 Red Onion; chopped
3 Celery Ribs; slice thin
2 Granny Smith Apples; cored
-thinly sliced
2 c Currants
1/2 c Apple Juice
1/4 c Apple Cider Vinegar
1/4 c Honey
2 tb Dijon Mustard
2 tb Chopped Basil
Salt and pepper to taste
In a large nonstick skillet, heat the olive oil until
very hot. Add the carrots, red onion and celery. Cook
over medium heat until the vegetables begin to
slightly caramelize and soften in texture, about 10
minutes. Add the apples, currants, apple juice,
vinegar, honey and dijon mustard. Cover, reduce heat
to a simmer, and cook 10 minutes more. Remove the
cover, and boil until the liquid has evaporated and
the vegetables begin to glaze. Stir in the chopped
basil and season to taste with salt and pepper. Serve
at once.
