Glazed Apricot Carrots with PeppersAdd To My Recipes
Slice the carrots into disks half an inch thick. Cook in boiling, salted water until nearly tender, about 10–12 minutes.
Add the red pepper and onion and simmer four to five minutes longer. Drain well and return the pot to the heat.
Stir in the jam and dill and mix well. Season with salt and pepper.
Note: This recipe provided with permission from kosher.com
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