Curried carrots and raisins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Carrots; peeled, halved lengthwise and sliced diagonally into l/2-inch pieces |
| 1 | tablespoon | Honey |
| ½ | teaspoon | TABASCO pepper sauce |
| 1½ | teaspoon | Fresh lemon juice |
| 1 | teaspoon | Dijon mustard |
| 1½ | teaspoon | Curry powder |
| 1 | tablespoon | Vegetable oil |
| 1½ | teaspoon | Margarine or unsalted butter |
| 1½ | teaspoon | Brown sugar |
| ⅓ | cup | Dark raisins |
Directions
In medium to large saucepan fitted with vegetable steamer, pour in l inch water; bring to a boil. Place carrots in steamer, cover saucepan and steam l0 minutes or until fork-tender. Remove from heat, uncover and set aside.
In medium bowl, combine honey, TABASCO sauce, lemon juice, mustard and curry powder.
In large skillet, over medium heat, heat oil and margarine until melted.
Add carrots and saut‚, stirring often, 2 minutes. Add brown sugar and raisins. Saut‚ 2 minutes, stirring constantly. Stir in honey mixture, stirring constantly, 2 or 3 minutes or until carrots are well glazed. Serve immediately.
>From Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 24, 1998