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Carrots with Plumped Apricots, Hazelnuts, and Creme Fraiche

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Inspired by the Roasted Carrots and Creme Fraiche side dish at Bud and Alley’s Pizza Bar in Seaside, FL.

Ingredients

Units

For the Carrots:

  • 1 pound carrots, peeled and cut in half-lengthwise
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Celtic sea salt

For the Apricots:

  • 1/4 cup fresh orange juice
  • 1/4 cup chopped dried apricots (I prefer to use unsulphured)

For the Toppings:

  • 1/2 cup creme fraiche (can omit if dairy intolerant)
  • 1/4 cup chopped hazelnuts (I used soaked and dehydrated nuts)
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon raw honey

Instructions

  1. 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.
  2. 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.
  3. 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.

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