Free Recipe Apricot-Glazed Carrots
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Apricot-Glazed Carrots Recipe
4 c Carrots; sliced crosswise
-into 1/4-inch slices
1/4 c Apricot preserves; (fruit
-only)
1/2 ts Grated orange peel; fresh
1/4 ts Ground nutmeg
2 ts Lemon juice
Apricot-Glazed Carrots Preparation
1. Place a steamer rack in the bottom of a medium saucepan. Add enough water to come almost up to the bottom of the rack. Place saucepan over medium heat. When water boils, add carrots, cover saucepan, and cook 10 minutes, or until carrots are tender. Drain. 2. While carrots are cooking, combine remaining ingredients in a small bowl. Mix well. Add a little water or orange juice (a teaspoon at a time) if sauce is too thick. 3. Place carrots in a serving bowl. Spoon sauce over carrots. Toss and serve. Makes 4 servings, each 91 Calories 1 g Protein trace Fat (2% of calories) 22 g Carbohydrate 39 mg Sodium 0 mg Cholesterol 4 g Fiber 2 vegetable servings + 1 fruit serving. Serving Ideas : Serve as side dish with poultry NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> 1999-July-11. Bobbie Hinman & Millie Snyder, Lean and Luscious, Prima Publishing, 1995. ISBN 0-7615-0015-4. With my allergy to oranges, I will substitute grated fresh lemon peel for the grated fresh orange peel, and if the sauce is too thick, I will add lemon juice, 1 teaspoon at a time. Recipe by: B. Hinman & M. Snyder, Lean and Luscious, p. 248 Posted to EAT-LF Digest by Ellen Pickett <ellen@qnetix.ca> on Aug 12, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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