Easy Recipe Finder

Recipe Feeder
1 1/2 pounds baby carrots
3 tablespoons margarine
1/3 cup apricot preserves
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons lemon juice
Parsley to garnish

Cook carrots in distilled water until just tender, about 20 minutes. Drain. In another pan, melt margarine and blend in preserves. Add nutmeg, salt and lemon juice. Stir thoroughly into carrots. Garnish with parsley.

Serves 4 to 6.
 
Back
Top