Braised Carrots, Apples, and Celery

1    teaspoon extra virgin olive oil

3    carrots, peeled, julienned

1    red onion, chopped

3    ribs celery, thinly sliced

2    apples, cored, thinly sliced

2    cups currants

½  cup apple juice

¼  cup apple cider vinegar

1¼ cup honey

2    tablespoons Dijon mustard

2    tablespoons fresh basil, chopped

Celtic salt and pepper to taste

Heat the olive oil in a large skillet over medium heat. Cook the carrots, red onion, and celery in the hot oil for about 10 minutes or until the vegetables begin to slightly caramelize and soften in texture. Add the apples, currants, apple juice, vinegar, honey, and mustard. Reduce heat and simmer, covered, for 10 minutes longer. Remove cover and bring to a boil. Boil until the liquid has evaporated and the vegetables begin to glaze. Stir in the basil and season with salt and pepper. Serve warm.

Yield: 4 to 6 servings

Adapted from a recipe found on RecipeLand.com