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Sweet Spiced Carrots with Apricots
This recipe is kosher for Passover.
Sweet Spiced Carrots with Apricots Modified from a recipe by Charlotte Millman | Pareve
35 minutes 10 minutes
25 minutes
4 to 6 servings

  • 4 cups baby carrots (or small-cut carrots) steamed yet a little firm
  • 1 onion, chopped
  • 1 cup dried apricots, chopped
  • 3 to 4 Tablespoons oil (for frying)
  • ¼ cup brown sugar
  • About ½ cup water
  • A generous dash each of: ground ginger, ground cloves, and allspice
  • Salt and pepper

  1. In a frying pan, fry the onions (and garlic if you choose to use it) in the oil until the onions are soft.
  2. Add the spices, sugar, and apricots to the pan. When the sugar has been absorbed, add the water so it’s like a sauce and has a little liquid for cooking.
  3. Add the carrots (they should be steamed a little before hand so they cook faster), and cook for a few minutes.
  4. Stir until the carrots are covered and a little brown.

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