1 cup dried apricots 3 cups frozen carrots
cut into 1/2NULL rounds 3 Tbsp water 1 tsp margarine pinch of sugar chopped fresh parsley or dill for garnish
Soak apricots in hot water for 1 1/2 hours. Pat dry and cut in julienne strips. In skillet with a tight fitting lid, combine 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 in apricots and heat through. Serve garnished with parsley or dill.