Yield: 8 servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter |
4 eaches | Green onions, cut into julienne |
12 eaches | Carrots, peeled, cut into julienne |
4 ounces | Apricots, dried, cut into julienne |
1 tablespoon | Honey |
1 tablespoon | White wine vinegar |
½ cup | Water |
\N \N | Salt & pepper to taste |
Melt the butter in a large saute pan over medium heat. Add the onions and carrots and saute for 3 to 4 minutes, until the onions are translucent. Add the apricots, honey, vinegar and water and cook covered for 4 to 5 minutes. Remove from the heat and season with salt and pepper. Serve hot. Submitted By GRANT AMES On 03-09-95