Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Unsalted butter |
| 1 \N | Onion |
| ½ pounds | Carrots; shredded |
| ½ cup | Yellow bell peppers |
| ½ cup | Dried apricots |
| 1 \N | Tart green apple |
| ½ cup | Chicken broth |
| 2 teaspoons | Sherry wine vinegar |
| \N \N | Salt & ground black pepper |
Melt butter in large skillet over medium-high heat. Add onion & cook until browned. Add carrots, bell pepper, apricots & apple. Stir-fry 2 minutes.
Stir in broth. Cook covered until carrots are crispy tender. About 5 minutes. Uncover & cook until liquid evaporates. Season with vinegar, salt & pepper.
Approximately 4-8 minutes.
Per serving (excluding unknown items): 759 Calories; 51g Fat (58% calories from fat); 8g Protein; 77g Carbohydrate; 133mg Cholesterol; 872mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2006 Converted by MM_Buster v2.0l.