Apricot Carrots Recipe #233830
I needed a side dish and had a bag of mini-carrots. Found this recipe in the 1998 TOH book. This really hit the spot!
by Maryland Jim
15 min | 5 min prep
SERVES 4
- 1 lb carrot, sliced
- 1/4 cup apricot preserves
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 1/4 teaspoon grated orange peel
- 1/8 teaspoon ground nutmeg
- Place carrots in a saucepan with enought water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp tender; drain.
- Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.
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5 stars