2 pounds carrots, scraped and cut on the diagonal
3 tablespoons margarine
1/3 cup apricot preserves
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons lemon juice
Parsley to garnish
Cook carrots in water until just tender, about 20 minutes. Drain. In another pan, melt margarine and blend in preserves. Add nutmeg, salt and lemon juice. Stir thoroughly into carrots. Garnish with parsley.
3 tablespoons margarine
1/3 cup apricot preserves
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons lemon juice
Parsley to garnish
Cook carrots in water until just tender, about 20 minutes. Drain. In another pan, melt margarine and blend in preserves. Add nutmeg, salt and lemon juice. Stir thoroughly into carrots. Garnish with parsley.
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