Apricot carrots

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

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