MOROCCAN CARROTS
A good accompaniment for chicken or lamb. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the currants in hot water to cover for 30 minutes. Drain and reserve 1/4 cup soaking liquid.
- Thinly slice the carrots or cut into julienne on a mandoline. You should have about 5 cups.
- Heat the butter in a large saute pan over low heat. Add the sugar, spices, and carrots. Cook, stirring constantly, 2-3 minutes. Stir in the orange juice and currants with reserved soaking liquid. Turn up heat to bring to boiling, then reduce heat and simmer, covered, until tender. Season to taste with salt and pepper. Sprinkle with mint or parsley and serve hot.
Nutrition Facts : Calories 229.9, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 84.1, Carbohydrate 31.5, Fiber 4.5, Sugar 23.6, Protein 2.1
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