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    You are in: Home / Recipes / Apricot and Tarragon Baby Carrots Recipe
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    Apricot and Tarragon Baby Carrots

    Apricot and Tarragon Baby Carrots. Photo by *Parsley*

    1/1 Photo of Apricot and Tarragon Baby Carrots

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    *Parsley*'s Note:

    I serve these carrots often.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb baby carrots
    • 1 -2 tablespoon unsalted butter, softened
    • 1/4 teaspoon salt
    • 1/8 cup apricot preserves
    • 1 tablespoon honey
    • 1 -2 tablespoon chopped fresh tarragon leaves (I use 2 tbsp, cuz I like a lot of tarragon!)

    Directions:

    1. 1
      Steam or boil carrots until fork-tender (about 10-12 minutes). Drain and place hot cooked carrots in a large bowl.
    2. 2
      In a seperate small bowl, combine remaining ingredients and mix well. Pour over hot carrots and gently toss to coat.

    Ratings & Reviews:

    • on May 28, 2007

      55

      Delicious. I thought that the honey and the preserves might be overly sweet, but that was not the case. The apricot and tarragon are perfect with the carrots.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Apricot and Tarragon Baby Carrots

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 105.3
     
    Calories from Fat 27
    26%
    Total Fat 3.0 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 238.4 mg
    9%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 2.0 g
    8%
    Sugars 13.4 g
    53%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    fresh tarragon leaves

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