Sauteed Carrots

Course : Carrots
Serves: 1
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1/4 cup unsalted butter
1 medium Onion
1/2 pound carrots -- shredded
1/2 cup yellow bell peppers
1/2 cup dried apricots
1 medium tart green apple
1/2 cup chicken broth
2 teaspoons sherry wine vinegar
1 teaspoon salt and ground black pepper

Preparation / Directions:

Melt butter in large skillet over medium-high heat. Add onion and cook until browned. Add carrots, bell pepper, apricots and apple. Stir-fry 2 minutes. Stir in broth. Cook covered until carrots are crispy tender. About 5 minutes. Uncover and cook until liquid evaporates. Season with vinegar, salt and pepper. Approximately 4-8 minutes.

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