Ingredients
- 5 cup julienne-cut (2x1/8x1/8-inch) carrot
1/4 teaspoon salt
1/4 cup apricot preserves
1. In medium saucepan, combine carrots and 3/4 cup water bring to a boil. Reduce heat to low cover and simmer until carrots are tender. Drain.
2. Add salt and apricot preserves stir to coat. Cook over low heat for 1 to 2 minutes or until thoroughly heated.
Description
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