Curried Carrots And Raisins

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Carrots - peeled, halved
		Lengthwise, sliced diagonally 1/2" pieces
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1 1/2 teaspoons	7.5ml	Fresh lemon juice
1 teaspoon	5ml	Dijon mustard
1 1/2 teaspoons	7.5ml	Curry powder
1 tablespoon	15ml	Vegetable oil
1 1/2 teaspoons	7.5ml	Margarine or unsalted butter
1 1/2 teaspoons	7.5ml	Brown sugar
1/3 cup	53g / 1.9oz	Dark raisins

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

8 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.