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Recipe Name: Apricot-glazed Carrots Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

4 Cup(s) Carrots, sliced crosswise
into 1/4-inch slices
1/4 Cup(s) Apricot preserves, fruit
1/2 Teaspoon(s) Grated orange peel, fresh
1/4 Teaspoon(s) Ground nutmeg
2 Teaspoon(s) Lemon Juice
91 lories 1 g Protein trace Fat, 2% of calories 22 g
Place a steamer rack in the bottom of a medium saucepan. Add enough
water to come almost up to the bottom of the rack. Place saucepan over
medium heat. When water boils, add carrots, cover saucepan, and cook
10 minutes, or until carrots are tender. Drain. While carrots are
cooking, combine remaining ingredients in a small bowl. Mix well. Add
a little water or orange juice (a teaspoon at a time) if sauce is too
thick. Place carrots in a serving bowl. Spoon sauce over carrots. Toss
and serve. Makes 4 servings, each Carbohydrate 39 mg Sodium 0 mg
Cholesterol 4 g Fiber 2 vegetable servings + 1 fruit serving.
Serving Ideas : Serve as side dish with poultry NOTES : Formatted in
MasterCook 4 by Ellen Pickett <> 1999-July-11. Bobbie
Hinman & Millie Snyder, "Lean and Luscious," Prima Publishing, 1995.
ISBN 0-7615-0015-4. With my allergy to oranges, I will substitute
grated fresh lemon peel for the grated fresh orange peel, and if the
sauce is too thick, I will add lemon juice, 1 teaspoon at a time.
Recipe by: B. Hinman & M. Snyder, Lean and Luscious, p. 248 Posted to
EAT-LF Digest by "Ellen Pickett" <> on Aug 12, 1999,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 196
Calories From Fat: 31
Total Fat: 3.4g
Cholesterol: 73.1mg
Sodium: 152mg
Potassium: 634.1mg
Carbohydrates: 12.6g
Fiber: 3.6g
Sugar: 6.2g
Protein: 27.9g

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