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-glazedCarrots2 pounds carrots, sliced1-and-one-quarter teaspoon salt, divided3 tablespoons butterOne-third cup apricot preservesOne-quarter teaspoon nutmeg1 teaspoon orange rind2 tablespoons orange juice1 tablespoon fresh parsley, choppedCook 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.