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.
2 pounds carrots, sliced
1-and-one-quarter teaspoon salt, divided
3 tablespoons butter