Honeyed Carrots with Currants and Saffron

Name: Honeyed Carrots with Currants and Saffron
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters canola oil; 2 kilograms carrots, sliced on the diagonal 1/3 inch thick; 59 milliliters dried currants; 2 teaspoons finely julienned fresh ginger; 1 teaspoon ground turmeric; 3 Tbsps honey; 237 milliliters chicken stock or low-sodium broth; 118 milliliters fresh orange juice; 1 pinch Pinch of saffron threads, crumbled; 10 servings Salt and freshly ground black pepper

You can never have too many side dish recipes, so give Honeyed Carrots with Currants and Saffron a try. This recipe serves 10. One serving contains 154 calories, 2g of protein, and 6g of fat. It is a good option if you're following a gluten free and dairy free diet. If you have canolan oil, honey, currants, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan, heat the canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

Add the sliced carrots and cook over moderately high heat, stirring occasionally, until heated through, about 5 minutes.

Ingredients you will need

Carrot

Add the fresh ginger, turmeric and saffron and cook, stirring, until fragrant, about 3 minutes.

Ingredients you will need

Fresh Ginger

Turmeric

Saffron

Add the orange juice and honey and cook until the juice is reduced to a glaze, about 8 minutes.

Ingredients you will need

Orange Juice

Glaze

Honey

Juice

Add the stock and currants, season with salt and black pepper and cook over moderate heat, stirring occasionally, until the carrots are tender and the liquid is thickened, about 10 minutes.

Ingredients you will need

Salt And Pepper