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2 tablespoons olive oil
Heat the oil in a frypan over high heat. Add the garlic and onion and cook for 2 minutes.
Add the carrots, rosemary, and lemon zest and cook for 2 minutes more.
Add the apple juice and cook for 3 more minutes, until almost all of the liquid has evaporated.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 cloves garlic, bruised
1 onion, chopped
3 carrots, chopped (rolling cut is nice)
1 sprig fresh rosemary, chopped, or
1/2 teaspoon dried rosemary
zest of 1 lemon
1/2 cup apple juice
I've tried this recipe and it's very good. It would be great for Rosh Hashana.