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Carrots with Apricots, Hazelnuts, and Creme Fraiche

Carrots with Apricots, Hazelnuts, and Creme Fraiche

Northwest Florida is a gorgeous place to live, but doesn’t yet offer many real food restaurants. So I was excited to discover a new favorite – Bud and Alley’s Pizza Bar. The regular pizza has gluten, which we don’t eat, but they do offer gluten-free pizzas (a fun treat if you can tolerate grains) and the chef creates some of the most fresh and ingenious appetizers, sides and salads on the Gulf Coast!

The menu changes with the seasons, the bruschetta is a true fermented sourdough, and many of the vegetables, dairy and meats come from local sources.

A few weeks ago Hannah and I swung by for a late dinner by the beach and had the most amazing carrot side dish. Chef Keaton roasted colorful carrots and served them with creme friache, hazelnuts, apricots, parsley and honey. It was so good, we had to recreate it at home.

I cooked the carrots in a sauté pan with a bit of butter and seasoned them with Celtic sea salt. I always plump dried fruit in juice or liquor to amp up the flavor, so I plumped the non-sulphured apricots in fresh orange juice. The sweet, crunchy, salty, creaminess makes a divine combination!

Carrots with Apricots, Hazelnuts, and Creme Fraiche

Next time you visit Seaside, FL make sure you head over to Bud and Alley’s Pizza Bar for some creative, local dishes!

Serves 4

Carrots with Apricots, Hazelnuts, and Creme Fraiche

Inspired by the Roasted Carrots and Creme Fraiche side dish at Bud and Alley’s Pizza Bar in Seaside, FL.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

    For the Carrots:
  • 1 pound carrots, peeled and cut in half-lengthwise
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Celtic sea salt
  • For the Apricots:
  • 1/4 cup fresh orange juice
  • 1/4 cup chopped dried apricots (I prefer to use unsulphured )
  • For the Toppings:
  • 1/2 cup creme fraiche (can omit if dairy intolerant)
  • 1/4 cup chopped hazelnuts (I used soaked and dehydrated nuts)
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon raw honey

Instructions

  1. Melt the butter over medium heat in a large skillet . Place the carrots in one single layer and cook for 4-5 minutes until the edges are turning golden brown. Using a pair of tongs , flip the carrots over and continue cooking until the second side is turning golden brown. If you like the carrots on the crunchier side, then reduce the cooking time by a minute or so per side.
  2. Meanwhile, place the orange juice and apricots in a small saucepan and bring to a simmer over low heat. Remove from the heat and drain.
  3. To Serve: Spread the creme fraiche on the serving platter. Top with carrots, hazelnuts, parsley, apricots and drizzle with honey. You can also add a bit more of Celtic sea salt if you’d like. Serve immediately.
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About Dave Bailey

Dave Bailey
I started University at the age of 24 and graduated from Wayne State Unv. ( Detroit Michigan) at age 28 with a degree in Business and Finance. I began a career in the Insurance Business Promoting Business Insurance to Small Business owners and their Estates. My second career is Internet Marketing and helping people like you reach Financial Freedom.

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