Curried Carrots and Raisins

Title:
Curried Carrots and Raisins

Yield:
6 Servings

Categories:
Tabasco




Ingredients:





 1 1/4 lb Carrots; peeled, halved


          -lengthwise and sliced


          -diagonally into l/2-inch


          -pieces


     1 tb Honey


   1/2 ts TABASCO pepper sauce


 1 1/2 ts Fresh lemon juice


     1 ts Dijon mustard


 1 1/2 ts Curry powder


     1 tb Vegetable oil


 1 1/2 ts Margarine or unsalted butter


 1 1/2 ts Brown sugar


   1/3 c  Dark raisins






 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 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Mar 24, 1998