Carrots with Apricots and Pistachios
I love vegetables and am always looking for new ways to serve them.  This is a terrific way to serve carrots and tastes even better the next day.

(serves 4 people)

2 lbs carrots, cut into 1/2 inch chunks
1 cup water
1/2 cup dried, diced apricots
shredded zest of 1 lemon
6 gloves garlic, chopped
salt and fresh-ground pepper to taste
1 Tbsp butter
juice of half a lemon
1/3 cup shelled, lightly chopped salted pistachios

In a 12-inch skillet, combine everything but the butter, lemon juice and pistachios.  Bring to a simmer, cover and gently cook about 8 minutes, or until carrots are barely tender.  Add up to 1/2 cup more water, if necessary.

Uncover and boil until carrots are cooked through and liquid becomes a glaze (or until it's mostly gone).  You could stop here, cover the carrots, and hold them at room temp. an hour or so, or refrigerate overnight, then reheat.

Taste for seasoning, then stir in the butter.  Sprinkle with lemon juice and pistachios.  Stir and serve.

April 2008