Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Ingredients:
11/2 tablespoons vegetable oil
1 onion, sliced thin
3 cups baby carrots, sliced into ¼-inch slices
1 celery stalk, sliced
2 tablespoons honey
½ cup dried apricots, chopped
Lemon zest from 1 lemon
2 cups chicken broth
Freshly ground salt & pepper
Directions:
Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, celery, honey, apricots, lemon zest, and enough broth to just cover the carrots. Bring to a boil, reduce heat, cover and simmer until the carrots are tender, about 10-15 minutes. Season with salt and pepper. Serve warm.
Serves 6
