Baby Carrots with Dried Apricots
  Goosecross Cellars Recipe for  
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.

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