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2 medium carrots, sliced (1 cup)
1 tablespoon butter or margarine
1 medium apple, cut into thin wedges
2 tablespoons maple syrup
1/4 teaspoon ground cardamom
1. Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
2. While carrots are cooking, heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.
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