Carrots and raisins is a savory recipe made with young carrots. Best cooked with white wine, this lovely recie is spiced with nutmeg for taste and is mildly sweet with the added sweet bursts of raisins. Served over rice or breads alone or with meats, this recipe compliments spicy foods.
1 1⁄2 Pound, scraped, cut into 1/4 inch slices, preferably diagonal
Water/Dry white wine
1⁄3 Cup (5.33 tbs)
2⁄3 Cup (10.67 tbs)
Light brown sugar
Melt butter in medium skillet.
Add carrots, water, and nutmeg; cover.
Cook over low heat 15 minutes.
Stir in raisins and sugar; cook 5 minutes or until raisins are plump and carrots glazed.