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Herbed Apricots 'n' Carrots

By: Jodi Rice  
"There's plenty of flavor in this bright side dish that's quick and easy to prepare but special enough for company. Jodi Rice of Appleton, Wisconsin seasons sliced carrots and dried apricots with a pleasant blend of dill, fennel, brown sugar and dry mustard."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 25 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 8 medium carrots, sliced
  • 9 dried apricots, sliced
  • 1 tablespoon butter or stick margarine
  • 1 tablespoon brown sugar
  • 1 tablespoon snipped fresh dill
  • 1/2 teaspoon fennel seed, crushed
  • 1/8 teaspoon ground mustard

Directions

  1. Place carrots and apricots in a saucepan; cover with water. Bring to a boil. Cover and cook for 8 minutes or until carrots are crisp-tender; drain. Add the remaining ingredients; stir until butter is melted.

Footnotes

  • Nutritional Analysis: One serving (1/2 cup) equals 114 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 58 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2008 by Renee 
A nice change for cooked carrots. I was preparing with my toddlers in mind more than my... MORE

 
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