Carrots Supreme
2 lb carrots
1/2 cup dry white wine
1 tsp nutmeg
5 Tbs unsalted butter
1 cup golden raisins
1/4 cup brown sugar
kosher salt to taste
Peel and chop carrots into 1-inch slices. Add carrots, white wine and nutmeg to a medium size saucepan and cook over low heat until carrots are tender.
When tender, add butter and cook until butter is melted. Then add raisins and sugar and toss to glaze. Salt to taste and serve.
1/2 cup dry white wine
1 tsp nutmeg
5 Tbs unsalted butter
1 cup golden raisins
1/4 cup brown sugar
kosher salt to taste
Peel and chop carrots into 1-inch slices. Add carrots, white wine and nutmeg to a medium size saucepan and cook over low heat until carrots are tender.
When tender, add butter and cook until butter is melted. Then add raisins and sugar and toss to glaze. Salt to taste and serve.
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