1 cup apricots, dried
3 cups carrots, cut into 1/2" rounds
3 tbsp water
1 tsp margarine, soy (or olive oil)
pinch of stevia powder
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 tightly fitting lid, combine scraped carrots, water, margarine and stevia. 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.
Makes 8 servings