← Tutte le ricette

🍽️ Carote allo zafferano con albicocche

139 kcal · 30 min · 4 porzioni

Ingredienti

• 350 g carote (4 carote)
• 1 scalogno
• 25 g albicocche secche
• 1 cucchiaio olio d'oliva
• 1 pizzico fili di zafferano
• sale
• pepe
• 1 arancia
• 100 ml brodo vegetale classico
• 3 steli prezzemolo

Preparazione

1. 1. Wash the carrots thoroughly under running water.
2. 2. Peel the carrots completely.
3. 3. Slice the carrots into rounds about 5 millimeters thick.
4. 4. Peel the shallot.
5. 5. Finely chop the shallot.
6. 6. Dice the apricots finely.
7. 7. Heat the oil in a pot.
8. 8. Sauté the shallot in it over medium heat until translucent for 2 to 3 minutes.
9. 9. Add the carrots to the pot.
10. 10. Sauté the carrots for 1 minute.
11. 11. Add the apricots to the pot.
12. 12. Add the saffron to the pot.
13. 13. Season the mixture with salt.
14. 14. Season the mixture with pepper.
15. 15. Squeeze the orange to extract the juice.
16. 16. Pour the broth over the carrots.
17. 17. Pour the orange juice over the carrots.
18. 18. Cover the pot.
19. 19. Cook the carrots over medium heat for 8 to 9 minutes until slightly al dente.
20. 20. Wash the parsley.
21. 21. Shake the parsley dry.
22. 22. Pluck the parsley leaves from the stems.
23. 23. Chop the parsley leaves.
24. 24. Stir the parsley into the carrots.
25. 25. Season the dish to taste with salt and pepper.
26. 26. Serve the carrots hot or cold.

Valori per porzione

• kcal: 139
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 17 g