This recipe is from Food and Wine Magazine.
The Honeyed Carrots with Currants and Saffron is a light dish. It is pleasant and somewhat sweet. I like the addition of the saffron. When I made it, I think I cut the carrots too thick and needed extra broth to cook them. Also, the currants I used were from Trader Joe’s and seem to be monster-sized. I think I would prefer smaller currants.
Here’s the recipe.
¼ cup canola oil
3 ½ lbs. carrots, sliced diagonally 1/3 inch thick
2 tsp. finely julienned fresh ginger
1 tsp. ground tumeric
a pinch of saffron threads, crumbled
½ cup fresh orange juice
3 Tbs. honey
1 cup chicken stock
¼ cup dried currants
salt and freshly ground pepper
In a large saucepan, heat the canola oil. Add the sliced carrots and cook over moderately high heat, stirring occasionally, until heated through, about 5 minutes. Add the fresh ginger, tumeric, and saffron and cook, stirring, until fragrant, about 3 minutes. Add the orange juice and honey and cook until the juice is reduced to a glaze, about 8 minutes. Add the stockand currants, season with salt and black pepper, and cook over maderate heat, stirring occasionally, until the carrots are tender and the liquid is thickened, about 10 minutes. Transfer to a bowl and serve hot or at room temperature.