Curried Carrots And Raisins

[Guest guest]

Curried Carrots And Raisins

Serving Size : 6

 

1 1/4 pounds Carrots --

peeled, halved lengthwise,

sliced diagonally 1/2 " pieces

1 tablespoon

Honey

1/2 teaspoon Tabasco pepper sauce

1 1/2 teaspoons Fresh lemon

juice

1 teaspoon Dijon mustard

1 1/2 teaspoons Curry powder

1

tablespoon Vegetable oil

1 1/2 teaspoons Margarine or unsalted butter

1

1/2 teaspoons Brown sugar

1/3 cup Dark raisins

 

In medium to large

saucepan fitted with vegetable

steamer, pour in 1 inch water; bring to a

boil. Place

carrots in steamer, cover saucepan and steam 10

minutes or

until fork-tender. Remove from heat,

uncover and set aside.

In medium

bowl, combine honey, Tabasco pepper sauce,

lemon juice, mustard and curry

powder.

In large skillet, over medium heat, heat oil and

margarine until

melted. Add carrots and saute,

stirring often, 2 minutes. Add brown sugar

and

raisins. Saute 2 minutes, stirring constantly. Stir in

honey mixture,

stirring constantly, 2 or 3 minutes or

until carrots are well glazed. Serve

immediately.

 

yields 6 servings.

 

Recipe Source:

TABASCO

PEPPERFEST COOKBOOK by McIlhenny Co., Avery

Island, LA 70513