Carrot And Apple Saute
|Carrots||2 Pound, peeled and julienned|
|Apples||2 , peeled, cored, and julienned|
|Dark rum||2 Tablespoon|
|Dark brown sugar||2 Tablespoon (To Taste)|
Approximately half an hour before serving the roast pork, melt butter in a large skillet.
Add carrots and apples, sprinkle with salt and pepper, and saute briefly over medium-high heat until the carrots are just starting to get soft.
Reduce heat to low, cover, and let braise about 15 minutes, or until carrots are just tender.
Sprinkle in the rum and brown sugar.
Simmer, stirring, until sugar melts.