CarrotsPosted on July 11, 2010
Butter Poached Carrots With Raisins
Try this as an alternative to green bean casserole or scalloped corn at the next family gathering. You can make it ahead and reheat it slowly in the oven just before serving.
1 pound carrots, cut into ½-inch slices
2 tablespoons butter
2 tablespoons flour
Salt and pepper to taste
1/2 cup raisins
1 tablespoon chopped fresh mint
Melt butter in a large saucepan over medium-high heat. Add carrots and stir-fry for approximately 2 to 3 minutes. Sprinkle flour into pan and stir until carrots are well coated. Fill pan with enough water to just cover carrots. Salt and pepper the carrots to taste. Stir carrots to mix flour and water, cover and reduce heat. Simmer for 15 minutes. Remove cover and stir in raisins. Continue to simmer until carrots are tender, adding more water if sauce gets too thick.
Serve piping hot with a garnish of chopped mint.
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