Wednesday, April 8, 2009
Easter dinner is one of those food events that I look forward to all year because I know I'll be spending it in the kitchen with my mom and sister cooking our favorite traditional recipes like deviled eggs, honey-baked ham and asparagus.
2 bunches green-topped carrots, peeled and cut into small chunks (about 1 1/2 to 2 pounds)3/4 cup water1/3 cup diced dried apricotsShredded zest of one lemon6 large garlic cloves, dicedSalt and freshly ground black pepper to taste1 tablespoon unsalted butterJuice of 1/2 lemon1/3 cup shelled and crushed salted pistachios1. In a 12-inch skillet, combine everything but the butter, lemon juice and pistachios. Bring to a simmer, cover, and gently cook about 8 minutes, or until carrots are barely tender.2. Uncover and boil until they are cooked through and the liquid becomes a glaze coating the carrots. (You could stop here, cover the carrots, and hold them at room temperature an hour or so, or refrigerate overnight, then reheat).3. Taste for seasoning, then stir in the butter. Turn into a serving bowl and sprinkle with lemon juice and pistachios.