15 ml vegetable oil 1 tbsp
750 g carrots, sliced 1 1/2 lb
30 ml orange marmalade 2 tbsp
250 ml chicken or vegetable stock or water 1 cup
2 ml salt 1/2 tsp
15 ml fresh parsley, chopped 1 tbsp
In a large non-stick skillet; heat oil over medium-high heat. Add carrots and marmalade. Cook, stirring, until carrots are well coated.
Add stock or water and salt. Bring to a boil. Cook carrots, uncovered, for 15 to 20 minutes, or until liquid has evaporated and carrots are glazed. Sprinkle with parsley.
Serves 4