5 tbsp. unsalted butter
1 med. onion cut into thin strips
1 lb. scraped carrots, shredded
2 oz. dried apricots, cut julienne
1/2 c. water
1-2 tbsp. sherry wine
Salt and pepper

Melt butter in large skillet over medium heat. Add onion and cook until lightly brown. Add carrots and apricots and stir for 2 minutes.

Stir in water and sherry and cook covered about 5 minutes. You want it crisp tender. Season lightly with salt and pepper.

May be prepared ahead and reheated. Serves 4-6.