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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 4 servings |
||
| Calories 226 | ||
| Calories from Fat 106 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 7.4g | 37% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 129mg | 5% | |
| Potassium 389mg | 11% | |
| Total Carbohydrate 28.8g | 9% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 21.0g | ||
| Protein 1.4g | 2% | |
Ingredients
- 4 carrots, sliced thin (about 1/4 inch)
- 1/4 cup butter
- 1/2 onion, sliced paper thin
- 1/4 cup white wine
- 1/2 teaspoon nutmeg
- 1/2 cup raisins, soaked in warm water and drained
- 2 tablespoons brown sugar
Directions
1
Combine the carrots through nutmeg in a saucepan and cook over low heat until tender.2
Stir in the raisins and brown sugar.3
Cook another 1/2 minute, stirring gently to warm through.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: MathMom.calif
On May 29, 2007
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.
From: Sydney Mike
On May 14, 2007
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!
From: ~Rita~
On Sep 26, 2006
SweEEEEET and oh so good. What child wouldn`t enjoy these? You have sweetness from the onions, raisins and carrots. Hope you have a sweet tooth. I sauteed the onions for 5 minutes then added the remaining ingredients and cooked for 20 minutes. At this point I removed the carrots then reduced the juices to a nice thick syrup and poured over the carrots. Thanks!
From: Derf
On Sep 6, 2004
We really enjoyed these carrots, quite different! and good. I just made half a recipe for the two of us and it worked out just fine. Love the touch of sweetness from the raisins and the wine and butter added a richness to them. The nutmeg was a nice finish with the brown sugar. We will make these again, thanks for sharing a good one.
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