Serves: 6
Prep.Time: 30 minutes
2 pounds carrots -- peeled and sliced
1 1/4 teaspoons salt -- divided
3 tablespoons butter or margarine
1/2 cup apricot preserves
1/3 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
Fresh parsley to garnish
Cook carrot and 1 teaspoon salt in boiling water to cover in a large saucepan 15-20 minutes or until tender; drain and set aside. Melt butter in the same saucepan; stir in preserves until blended. Stir in remaining salt, nutmeg, orange rind and orange juice; add cooked carrots and toss to coat. Garnish and serve hot.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved