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

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