Lizthechef's Testing Notes:
Expand Collapse2nd Street Sue's Notes:
Expand1 pound carrots, sliced or use baby carrots Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
3 scallions, minced green and white parts Ask a question about this ingredient
2 tablespoons fresh peeled ginger, minced or 1 1/2 tablespoon jarred ginger paste Ask a question about this ingredient
3/4 cups apricot jam Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
1/2 cup orange juice Ask a question about this ingredient
1 garlic clove, peeled/sliced thinly Ask a question about this ingredient
salt to taste Ask a question about this ingredient
chopped cilantro (optional) Ask a question about this ingredient
In large skillet, steam carrots in water until fork ready. Drain and store until ready to use.
Ask a question about this stepTo make glaze: Melt butter in large skillet and add scallions, garlic,and ginger until soft.
Ask a question about this stepAdd apricot jam, vinegar, orange juice and salt (if using any). Let ingredients heat through, 4 minutes. Remove from heat.
Ask a question about this stepSpoon carrots into skillet with glaze and reheat until glaze covers carrots and all are heated through.
Ask a question about this stepSpoon into serving dish and sprinkle with chopped cilantro if desired.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Thanks for your comments when you tested this recipe, Lizthechef. I'm going to try it with the lemon thyme next time.