Carrots, not just good for the eyes

This week I dipped into my mother's recipe box, which I promise, is filled with treasures.

I don't think I ever met a carrot I didn't like, and glazed carrots often have a place on my dinner table.

I'm featuring some rhubarb recipes this week, so I thought this recipe might be a good fit. It's great with the apricot preserves, but you could easily substitute rhubarb preserves, and it would be just as delicious.

Apricot-glazed

Carrots

2 pounds carrots, sliced

1-and-one-quarter teaspoon salt, divided

3 tablespoons butter

One-third cup apricot preserves

One-quarter teaspoon nutmeg

1 teaspoon orange rind

2 tablespoons orange juice

1 tablespoon fresh parsley, chopped

Cook sliced carrots with 1 teaspoon of salt in enough water to cover. Boil approximately 7-9 minutes, until crisp-tender.

In a small saucepan, melt butter and add the preserves, salt, nutmeg, orange rind and orange juice to make glaze. Cook over low heat until preserves are melted and glaze has formed.

Drain carrots, coat with glaze and stir.

Sprinkle with fresh, chopped parsley and serve.