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Israeli Carrots
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Submitted by:
Jimmy |
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Carrots cooked with golden raisins, white wine, brown sugar and butter to make a delicious sweet side dish |
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INGREDIENTS:
- 1 1/2 pound(s) , Baby Carrots
- 4 tablespoon(s) , Margarine
- 1/3 cup(s) , Dry White Wine
- 1/2 teaspoon(s) , Ground Nutmeg
- 1/2 cup(s) , Golden Raisins
- 3 tablespoon(s) , Light Brown Sugar
- 0 to taste , Salt and Pepper
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| Instructions: |
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Peel carrots. Cut into 1/4 inch slices, preferably diagonal. Place in saucepan with butter or margarine, wine and nutmeg. Cover with tight fitting lid and cook over low heat until carrots are tender. Stir carefully once or twice. Add sugar and raisins and cook a few minutes longer. Add salt, pepper. Stir. Cook without lid for a few more minutes. If desired, a bit of powdered ginger may be added with nutmeg. |
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