Difference between revisions of "Carrots Israeli Style"
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* About 1/8 tsp. [[white pepper]] | * About 1/8 tsp. [[white pepper]] | ||
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# Scrape [[carrot]]s. | # Scrape [[carrot]]s. | ||
# Cut into 1/4 inch slices, preferably diagonal. | # Cut into 1/4 inch slices, preferably diagonal. | ||
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# If desired, a bit of [[ginger|powdered ginger]] may be added with [[nutmeg]]. | # If desired, a bit of [[ginger|powdered ginger]] may be added with [[nutmeg]]. | ||
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| + | [[Category:Salad Recipes]] | ||
[[Category:Light brown sugar Recipes]] | [[Category:Light brown sugar Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
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[[Category:White pepper Recipes]] | [[Category:White pepper Recipes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
Latest revision as of 10:01, 15 July 2012
Description
Ingredients
- 1 1/2 lbs. young carrots
- 4 tbsp. butter
- 1/3 c. dry white wine
- 1/2 tsp. ground nutmeg
- 1/2 c. white Raisins
- 3 tbsp. light brown sugar
- Pinch of salt
- About 1/8 tsp. white pepper
Procedures
- Scrape carrots.
- Cut into 1/4 inch slices, preferably diagonal.
- Place in saucepan with butter, wine and nutmeg.
- Cover with tight fitting lid and cook over low heat until carrots are tender.
- Stir carefully once or twice.
- Add Sugar and Raisins and cook a few minutes longer.
- Add salt, pepper & Stir.
- Cook without lid for a few more minutes.
- If desired, a bit of powdered ginger may be added with nutmeg.
