Braised Carrots With Grapes
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Seedless green grapes||1 Cup (16 tbs), washed and dried|
|Mint leaves||1 Tablespoon|
Wash and scrape carrots.
Cut lengthwise and then into fingers about 2 inches long.
Heat salad oil in a heavy skillet; add carrots and turn them over several times to ensure complete coating.
Sprinkle with a little salt.
Cover skillet and braise slowly for about 15 minutes or until vegetable is almost tender; turn pieces occasionally.
Drain off oil and add honey, lemon juice and grapes.
Stir and cook slowly for 5 minutes.
Taste for extra seasoning.
Serve hot, sprinkled with chopped mint