Carrots ~ Apricot glazed

By mlmason

Ingredients

• 2 pounds carrots, sliced
• 1 1/4 teaspoons salt, divided
• 3 tablespoons butter or margarine
• 1/3 cup apricot preserves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon grated orange rind
• 2 tablespoons fresh orange juice
• Garnish: fresh Italian parsley

Preparation

Step 1

Cook carrot and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until tender; drain.
Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice. Add carrot, and toss to coat. Garnish, if desired.