CURRIED CARROTS AND RAISINS|
1 1/4 lb. carrots, peeled,
halved lengthwise and
sliced diagonally into
1/2-inch thick pieces
1 Tbsp. honey
1/2 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 1/2 tsp. curry powder
1 Tbsp. safflower oil
1/2 Tbsp. unsalted butter
1/2 Tbsp. brown sugar
1/3 c. raisins
Pour enough water into a saucepan to fill it 1-inch
deep. Set a vegetable steamer in the pan and bring the water
to a boil. Put the carrots in the steamer, cover the pan, and
steam the carrots until they are tender, about 10 minutes.
Remove the pan from the heat, uncover it and set it aside.
While the carrots are steaming, combine the honey, lemon juice,
mustard and curry powder in a bowl. Put the oil and butter in
a large, heavy bottomed skillet over medium high heat. When
the butter bubbles, add the carrots and saute them, stirring
often, for two minutes. Sprinkle the brown sugar over the
carrots, add the raisins, and cook the mixture, stirring
constantly for two minutes more. Stir in the honey mixture and
continue cooking, stirring constantly and scraping down the
sides of the skillet, until the carrots are well glazed, two or
three minutes more. Serve at once. Makes 6 servings.
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