1/4cup chopped dried apricots (I prefer to use unsulphured)
For the Toppings:
1/2cup creme fraiche (can omit if dairy intolerant)
1/4cup chopped hazelnuts (I used soaked and dehydrated nuts)
1/4cup chopped flat-leaf parsley
1 tablespoon raw honey
Instructions
Melt the butter over medium heat in a large skillet. Place the carrots in one single layer and cook for 4-5 minutes until the edges are turning golden brown. Using a pair of tongs, flip the carrots over and continue cooking until the second side is turning golden brown. If you like the carrots on the crunchier side, then reduce the cooking time by a minute or so per side.
Meanwhile, place the orange juice and apricots in a small saucepan and bring to a simmer over low heat. Remove from the heat and drain.
To Serve: Spread the creme fraiche on the serving platter. Top with carrots, hazelnuts, parsley, apricots and drizzle with honey. You can also add a bit more of Celtic sea salt if you’d like. Serve immediately.