Ingredients
- 2 pounds carrots, peeled and diagonally sliced
- 3 tablespoons butter, melted
- 1/3 cup apricot preserves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon orange zest
- 2 teaspoons fresh lemon juice
- chopped fresh parsley for garnish
Description
Carrots Are Cooked Tender Then Mixed With A Tangy Apricot Sauce. Serve Cold Or Slightly Warm.
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