CARROTS & APRICOTS

It’s Just Not Thanksgiving Without Them

Thanksgiving is one of my favorite holidays for one simple reason. The food. When I
think of the things I am most thankful for, of course family, friends, good health and a
lovely life are at the top of the list. BUT, the number one thing I’m thankful for every
year, is that I’ve been blessed with the fortune of having amazing chefs in my family.

Our families’ traditional Thanksgiving dinner is similar to most households’ across the
country: roast turkey, sweet, tangy cranberries, pillowy mashed potatoes and gravy, green
beans and an assortment of individual favorites — fresh green salads, pearl onions
floating in cream, whipped fluffy sweet potatoes and even plain pasta.
My personal favorite is a dish my mom has made for as long as I can remember
and truthfully, it just doesn’t feel like Thanksgiving if her sweet and savory carrots and
apricots aren’t on the table. The shredded bright orange carrots and chewy sweet apricots
are bathed in sherry and chicken stock, pairing perfectly with roasted or smoked turkey
and all of the holiday accouterments. They are not only a perfect addition to the harvest
meal, but can be made the day before and hold up days later with the bounty of leftovers
we are sure to have.
Ingredients
2.5 lbs. carrots, shredded
3/4 cup dried apricots, julienned
1/2 cup cooking sherry (add more for taste)
2 cups chicken broth
1 medium yellow onion, diced
2 tablespoons butter, divided
4 tablespoons olive oil
S&P
 
Directions
In a food processor or with a hand grater, shred your carrots. In a sauté pan with 2” sides,
warm olive oil and 1 tablespoon of butter until barely bubbling. Add onions and a dash of
salt and pepper. When the onions are translucent, add the carrots. Cook for approximately
5 minutes to combine the flavors. Add your apricots and cook for 2 minutes. Add chicken
stock and Sherry, slowly and in that order bringing them to a gentle simmer. Reduce the
heat to low and cook, uncovered, until the liquid is absorbed, about 25 minutes. Season
with salt and pepper adding the last tablespoon of butter to create a glossy coat.

Serves 6-8 as a side dish.

Can also be made with vegetable stock for a vegetarian option.

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