Makes 8 servings
1 cup dried apricots
3 cups carrots, scraped, cut into 1/2 rounds
3 tablespoons water
1 teaspoon margarine
1 pinch sugar
fresh parsley, or dill, chopped for garnish
Soak apricots in hot water for 1-1/2 hours. Pat dry and cut in julienne strips. In skillet with a tightly fitting lid, combine scraped carrots, water, margarine and sugar. Cover and cook over medium heat for 12 to 15 minutes or until carrots are fork tender. Shake occasionally to prevent sticking. Stir apricots and heat through. Serve garnished with parsley or dill.
Nutrition Facts
Amount Per Serving: Calories 79 – Calories from Fat 6
Percent Total Calories From: Fat 7%, Protein 6%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 22mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 13514 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units