Ingredients
3 to 4sprigs fresh Italian parsley3strips lemon zest (3x½-inches), bitter white pith removed, cut into ½-inch pieces1½teaspoons kosher salt, divided6tablespoons good quality apricot preserves3tablespoons fresh lemon juice2tablespoons unsalted butter, at room temperature2 baby carrots, fresh tops trimmed to 1-inch, peeled16dried apricots, cut into ⅛-inch slices
Preparation
Remove the leaves from the parsley and place in the Cuisinart® Food Processor fitted with the metal “s” blade. Pulse to chop. Remove and reserve. Add the lemon zest and ½ teaspoon of the salt to the work bowl. Pulse to chop, then process continuously until zest is chopped. Add the apricot preserves, lemon juice, and unsalted butter. Process until smooth, about 30 to 40 seconds. Remove and reserve.Place the prepared carrots with the remaining salt in a 12-inch skillet and add water to cover. Bring to a boil and cook over medium high heat until crisp-tender about 6 to 8 minutes, water will evaporate as carrots cook. Add apricots and reserved apricot preserve mixture. Cook, stirring, until apricot mixture has thickened and carrots are glazed. Sprinkle with reserved fresh parsley. Serve immediately.
