Saffron Carrots

Ingredients

• 350 g carrots (4 carrots)
• 1 Shallot
• 25 g dried apricots
• 1 tbsp Olive Oil
• a pinch saffron threads
• Salt
• Pepper
• 1 orange
• 100 ml Vegetable broth
• 3 sprigs parsley

Instructions

1. 1.

   Wash, peel, and slice the carrots into about 5 mm thick rounds.

2. 2.

   Peel and finely chop the shallot. Dice the apricots finely.

3. 3.

   Heat the oil in a pot and sauté the shallot for 2–3 minutes over medium heat until translucent. Add the carrots and cook for 1 minute.

4. 4.

   Add the apricots and saffron, seasoning with salt and pepper.

5. 5.

   Squeeze the orange to extract juice. Pour the broth and orange juice over the carrots, cover, and simmer on medium heat for 8–9 minutes until just tender.

6. 6.

   Meanwhile, wash the parsley, shake dry, remove leaves, chop, and stir into the carrots. Season again with salt and pepper, then serve hot or cold.