Rec. Apricot Carrots

M

marsha-tbay

Well-known member
Apricot Carrots

1 pound mini carrots

1/2 cup apricot preserves

1 tablespoon butter, melted

1 tablespoon lemon juice

1/2 teaspoon salt

Cook carrots, covered, in 2 tablespoons of boiling, salted water for about 8

minutes or until tender. Drain well and return to pan.

In small dish combine all other ingredients and pour over cooked carrots. Cook,

stirring constantly until carrots are evenly glazed and thoroughly heated.

Makes 8 servings.

Rec. given by AJ on a vegetarian forum

 
oh YUM!! and a word of caution...

our gummint allows a good deal of licence in labeling.

there's a big difference between baby carrots and baby cut carrots (which is like putting your grandmother in pigtails and trying to pass her off as 15). whilst ranting on the subject, i'll take the opportunity to decry the ability of a manufacturer to put out a fragrence-free product with perfume or a hyperallergenic product with either.

ok, rick! close your eyes, breathe deeply and remember your mantra.

hmmmmmmmmmm "i love paris in the springtime...."

ok, i'm much better now.

 
I agree wholeheartedly

These are two excellent examples of a huge pet peeve of mine. I once saw a major label (shall go unnamed) fruit juice that stated on the carton "100% juice", but had artificial colour--- GRRRRRR

 
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