| Curried Carrots |
| |
| 1 lb |
|
carrots, peeled and cut into 1/2 inch slices |
|
| 1 Tbs |
|
apricot jam |
|
| 1-1/2 tsp |
|
lemon juice |
|
| 3/4 tsp |
|
Dijon mustard |
|
| 1 tsp |
|
curry powder |
|
| 1 tsp |
|
unsalted butter |
|
| 2 tsp |
|
vegetable oil |
|
| 1-1/2 tsp |
|
brown sugar |
|
| 1/4 cup |
|
raisins |
|
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| |
| 1 |
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until almost tender. |
| 2 |
Remove carrots from steamer and set aside. Combine apricot spread, lemon juice, mustard and curry powder in a small bowl. Heat butter and oil in a heavy nonstick skillet over medium high heat. When oil is hot sauté carrots 1 minute. Stir in brown sugar and raisins and sauté another 1-2 minutes. Add spice mixture, stirring constantly 2-3 minutes, scraping down sides of skillet, or until carrots are glazed. |
|
| |
| Preparation time: 10 minutes |
| Cooking time: 15 minutes |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| |
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| Amount Per Serving |
|
|
|
| Calories |
|
126.00 |
|
| Calories From Fat |
|
24.00 |
|
| |
|
% Daily Value |
| Total Fat 0.00g |
|
0% |
|
| Cholesterol 3.00mg |
|
1% |
|
| Sodium 90.00mg |
|
3% |
|
| Carbohydrates 23.00mg |
|
7% |
|
| Dietary Fiber 4.00g |
|
16% |
|
| Protein 0.00g |
|
0% |
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| |
| Recipe Type |
| Side Dish, Vegetarian |
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| Recipe Source |
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