Braised Carrots, Apples And Celery

Recipe Ingredients

1 teaspoon	5ml	Olive oil
3		Carrots - peeled & cut
2		Julienne
1		Red onion - chopped
3		Celery ribs - slice thin
2		Granny smith apples - cored
		Sliced
2 cups	125g / 4.4oz	Currants
1/2 cup	118ml	Apple juice
1/4 cup	59ml	Apple cider vinegar
1/4 cup	59ml	Honey
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Chopped basil
		Salt and pepper to taste

Recipe Instructions

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.

Source:
Emeril Lagasse

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