Braised Carrots, Apples & Celery
Yield
8 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 3 | each |
carrots
peeled, 2 inch julienne |
|
| 1 | each |
red onion
chopped |
|
| 3 | each |
celery stalks
thin |
|
| 2 | each |
Granny Smith apples
cored, thinly sliced |
|
| 2 | cups |
currants
|
|
| ½ | cup |
apple juice
|
|
| ¼ | cup |
apple cider vinegar
|
|
| ¼ | cup |
honey
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
basil
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 3 | each |
carrots
peeled, 2 inch julienne |
|
| 1 | each |
red onion
chopped |
|
| 3 | each |
celery stalks
thin |
|
| 2 | each |
Granny Smith apples
cored, thinly sliced |
|
| 473 | ml |
currants
|
|
| 118 | ml |
apple juice
|
|
| 59 | ml |
apple cider vinegar
|
|
| 59 | ml |
honey
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
basil
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
