- 1 cup Apricots,
dried
- 3 cup Carrots,
cut into ½ " rounds
- 3 tbspWater
- 1 tsp Margarine
- Pinch of
sugar
- Chopped fresh
parsley or dill for garnish
|
- Soak apricots
in hot water for 1 ½ hours.
- Pat dry and
cut in julienne strips.
- In skillet
with a tightly fitting lid, combine scraped carrots, water, margarine
and sugar.
- Cover and
cook over medium heat for 12 to 15 minutes or until carrots are
fork tender. Shake occasionally to prevent sticking.
- Stir in apricots
and heat through.
- Serve garnished
wit h parsley or dill. Makes 8 servings
|