Braised Carrots, Apples & Celery
Submitted by davey
Julienned carrots, Granny Smith apples, and celery braised with currants, honey, Dijon mustard, and apple cider vinegar, then glazed and finished with fresh basil. A sweet-savory fall side dish.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minThis is harvest season on a plate.
Julienned carrots, sliced celery, and red onion get a light caramelization in olive oil before Granny Smith apples, currants, apple juice, and a bright hit of cider vinegar join the pan.
The honey and Dijon mustard create a glaze that coats everything in a sticky, sweet-sharp finish as the liquid reduces down.
Fresh basil stirred in at the end might sound unexpected, but it lifts the whole dish with a peppery, aromatic note that ties the fruit and vegetable flavors together.
Serve it alongside roast pork, grilled chicken, or as part of a Thanksgiving spread where it’ll steal attention from the usual suspects.
Chef’s Tips
- Let the vegetables caramelize before adding liquid. That ten minutes of dry cooking builds the flavor base for everything that follows.
- Don’t skip the uncovered boil at the end. Reducing the liquid into a glaze is what turns this from a braise into something glossy and restaurant-worthy.
- Use tart apples only. Granny Smiths hold their shape and add a punch of acidity. Sweet apples will turn to mush and make the dish cloying.
Ingredients
Directions
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.
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