Prep 5 mins
Cook 15 mins
Carrots rich and sweet, a Moroccan side dish that goes well with middle eastern-style dishes. Very quick to make. If you don't like the idea of combining raisins with carrots, leave them out--it will still taste good. To feed more people, just add a carrot per person. I also like to make this for holiday meals sometimes, because they seem a little "special."
- 4 carrots, sliced thin (about 1/4 inch)
- 59.14 ml butter
- 1 onion, sliced paper thin
- 59.14 ml white wine
- 2.46 ml nutmeg
- 118.29 ml raisins, soaked in warm water and drained
- 29.58 ml brown sugar
- Combine the carrots through nutmeg in a saucepan and cook over low heat until tender.
- Stir in the raisins and brown sugar.
- Cook another 1/2 minute, stirring gently to warm through.
VERY tasty! The onion keeps it from being too sweet. Finally a carrot recipe where there are no leftovers! Made for "I've saved all these recipes!" March Diabetic Tag.
Amazing carrots. So simple and just a few ingredients, but the combination...wow. Everyone at dinner said these were good carrots. A keeper. Definitely going on my regular rotation. I did reduce the butter to 2 tbps instead of the 4 tbsp (1/4 cup) called for in the recipe. Still excellent.
What a great way to dress up a carrot side dish, without it being a carrot-raisin salad! AND, so easy to make, too! I doubled the recipe & three of us ate it all! This recipe will make a nice addition to my vegetarian cookbook ~ Thanks so much for sharing it!