The dish |
The plate |
CURRIED CARROTS AND
RAISINS
Serves 6
Working time: about 25 minutes; Total time: about 35 minutes
Calories 96; Protein 1g; Cholesterol 3mg; Total fat 4g;
Saturated fat 1g; Sodium 34mg
1 ½ lb carrots, peeled and sliced ½ inch thick
Water (to cover carrots
1 Tbsp oil
1 ½ tsp butter
1 Tbsp brown sugar
½ C raisins
1 Tbsp honey
1 ½ tsp fresh lemon juice
1 ½ tsp curry powder
1 tsp Dijon mustard (preferably homemade—see recipes
in Basics section)
Boil carrots in water to cover for 10 minutes, remove from
heat, and drain. Heat oil and butter in large skillet over medium heat. Add
carrots and sauté, stirring constantly, for 2 minutes. Sprinkle brown sugar
over carrots, add raisins, and cook 2 minutes longer. Combine honey, lemon
juice, curry powder, and mustard, and stir into skillet. Cook 2-3 minutes or
until carrots are well glazed.
No comments:
Post a Comment
Be nice. Nothing inappropriate, please.