Braised Carrots With Dried Plums Prunes Recipes
BRAISED CARROTS WITH DRIED PLUMS (PRUNES)
I was looking for a new way to make carrots one night and came across a page from a magazine I had cut out years ago with this recipe. My son loved it! The dried plums -- prunes :) -- and orange juice gave a nice sweetness to this side dish. It's also fast and easy to make, which is a bonus on busy nights.
Provided by TasteTester
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the prunes in half, and cut the carrots into 1/2-inch-thick slices.
- In a 3-qt. saucepan, combine all ingredients. Heat to boiling on high. Reduce heat to medium; simmer, stirring occasionally, 15-20 minutes or until liquid evaporates and carrots are glazed. Serve at once.
Nutrition Facts : Calories 255.6, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 302.1, Carbohydrate 45.2, Fiber 6.5, Sugar 27.2, Protein 2.5
BEEF BRISKET BRAISED WITH DRIED FRUIT, YAMS AND CARROTS
Categories Beef Braise Passover High Fiber Rosh Hashanah/Yom Kippur Dried Fruit Carrot Sweet Potato/Yam Kosher Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.
- Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.
- Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325°F oven and bake until brisket is heated through, about 30 minutes.)
THE BEST BRAISED CHICKEN WITH DRIED PLUMS
This recipe is from one of Martha's older cookbooks. It makes ABSOLUTELY DELICIOUS chicken, one of my all-time favorites. It's easy to make and is such a comforting and flavorful meal on a cool night. Best when served over mashed potatoes.
Provided by annya127
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy pot or skillet (with a lid), heat oil over medium-high.
- Season chicken with salt & pepper. Cook in 2 batches until browned, 8-9 minutes, flipping once. Transfer to a plate.
- To pot, add onion and season with salt and pepper. Cook, stirring, until onion begins to brown, 5-7 minutes. Reduce heat if necessary.
- Add flour, cook, stirring, 1 minute.
- Add wine and chicken along with any accumulated juices.
- Add bay leaves (if using).
- Cover and cook until chicken is opaque throughout, 8-10 minutes (or thirty if your pan sucks too!). Stir in prunes.
- If you prefer the sauce to be less watery, remove lid, and continue to cook on medium heat until the sauce reduces to the desired consistency.
- Remove bay leaves, and serve with polenta or mashed potatoes to catch the savory sauce.
Nutrition Facts : Calories 446.1, Fat 12.4, SaturatedFat 2.4, Cholesterol 114.5, Sodium 126.7, Carbohydrate 35.4, Fiber 3.6, Sugar 18.9, Protein 28.7
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- Add onion, carrots, garlic, ginger, coriander and cumin to the pressure cooker and cook, stirring often and scraping up any browned bits, until the vegetables start to soften, about 4 minutes. Stir in broth, prunes, raisins and tomato paste. Nestle the brisket into the sauce.
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