- 8 medium carrots, sliced
- 9 dried apricots, sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1/2 teaspoon fennel seed, crushed
- 1/8 teaspoon ground mustard
- 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. Yield: 6 servings.
Originally published as Herbed Apricots 'n' Carrots in Taste of Home October/November 2003, p22
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