24 Carrot Gold
September 7, 2010 § 4 Comments
I made this for the first time over the Labor Day weekend. My friend Karrie invited me to a party at her dad’s house in Wenatchee. I like to call her dad Papa Jenks. I made this dish for them and their guests at the party. What a hit! The glaze was sweet, but not overly so; it tasted super fresh and light, even though I used a canned apricot purée instead of fresh apricots. The carrots had just the right amount of crunch and the other flavors were perfectly complimentary.
I obtained the recipe from O Magazine while I was getting my hair done a few weeks ago. The recipe grabbed my attention because it incorporated my new favorite combination: apricot & mint. This combination is sweet, but also incredibly light and refreshing.
I left out the sherry vinegar.
I cooked the carrots just a bit, but took them off the heat before they completely lost their crunch.
I used more than 3 tbsp. pine nuts, because I like them.
Since apricots are out of season now, I used a product, called “Apricot Yum” from Rock Island Red at Pipitone Farm. It is organic and is pretty much puréed apricot.
I chopped up the mint and sprinkled it over the carrots.
I also pitted and halved dark cherries and sprinkled those over. Cherries go well with apricot and mint flavors.
Here is a link to the recipe:
Here are some places where you can find Apricot Yum:
Or I believe they are at the Ballard Farmers Market and University District Farmers Market, University Way Northeast and 50th Street (seattlefarmersmarkets.org).