5 tbsp. unsalted butter
1 med. onion, cut into thin strips
1 lb. carrots, shredded
4 oz. dried apricots, cut julienne
1/2 c. stock or water
1 to 2 tsp. sherry wine vinegar
Salt & freshly ground pepper

Melt butter in large skillet over medium-high heat. Add onion and cook until browned. Add carrots and apricot and stir-fry about 2 minutes. Stir in stock and cook covered until carrots are crisp- tender, about 5 minutes. Uncover and cook until all liquid evaporates. Season with vinegar, salt and pepper.