Ingredients

The following ingredients have 5 Servings
  • 2 pounds large carrots
  • 2 cups vegetable stock
  • 2½ tablespoons unsalted butter, (cut into small pieces)
  • 2½ tablespoons apricot jam
  • ½ teaspoon salt
  • 1 tablespoon finely chopped chives or scallions chives for garnish, (washed and dried (optional))

Instruction

  • Prepare the carrots. Peel and cut the carrots into approximately ½ inch slices, diagonally.
  • Combine the ingredients. Add the carrots to a large sauté pan and pour the stock over them. Evenly distribute the butter, jam, and the salt on top.
  • Cook. Place the pan over high heat and bring to a boil. Reduce the heat to low and let the carrots simmer until they're tender and the liquid has reduced almost completely, about 35 minutes. During the cooking process, move the carrots a few times to be sure they're well coated with the liquid.
  • Garnish. If desired, garnish with finely chopped chives or scallions.