Gingered Baby Carrots and Apricots
I like to serve this with curries and grain pilafs. Try it with Long-Grain and Wild Rice Pilaf (page 99) or Fragrant Rice and Cashew Pilaf (page 100).
Recipe information
Yield
4 servings
Ingredients
1 1/2 tablespoons nonhydrogenated margarine
One 16-ounce bag baby carrots
1/4 cup undiluted frozen apple juice concentrate, thawed
1/2 teaspoon grated fresh ginger or
1/4 teaspoon ground ginger
1/2 cup sliced dried apricots
Preparation
Step 1
Heat the margarine in a large skillet. Add the carrots, apple juice, and ginger. Cover and cook for 15 minutes, or until the carrots are tender-crisp to your liking.
Step 2
Stir in the apricots, and serve.
nutrition information
Step 3
Calories: 156
Step 4
Total Fat: 5g
Step 5
Protein: 1g
Step 6
Carbohydrate: 27g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 96mg
