Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 5 cups | Carrots; julienned |
| ¾ cup | Water |
| ¼ teaspoon | Salt |
| ¼ cup | Apricot preserves |
In medium saucepan, combine carrots and water; bring to a boil. Reduce heat; cover and cook over medium heat 8-12 minutes or until carrots are tender; drain. Stir in salt and apricot preserves. Makes 8 (½ cup) servings.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 20, 1998