Categories: Vegetables- Carrots
Ingredients
- 2 lb. carrots, cut on the diagonal
- 3 Tbsp. butter OR margarine
- 1/3 cup apricot preserves
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/2 to 1 tsp. grated orange peel, optional
- 2 tsp fresh lemon juice
- Chopped parsley PLUS sprigs for garnish
Directions
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Cook carrots in salted water until just tender, 5 to 6 minutes. Drain (Reserve water for use in soup, if desired)
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In a small saucepan, melt butter and stir in apricot preserves until well blended. Add nutmeg, salt, orange peel, if using, and lemon juice. Toss carrots in apricot mixture until carrots are well coated. Stir in parsley, garnish with parsley sprigs and serve at once.