Ingredients:
- 1 cup raisins
- 3 Tbs. vegetable oil or chicken fat
- 2 onions, thinly sliced
- 24 carrots, peeled and cut into 1/4-inch-thick
slices - 6 Tbs. honey
- Grated zest of 2 lemons
- 2 to 3 cups chicken stock, or as needed
- Salt and freshly ground pepper, to taste
Directions:
Put the raisins in a bowl, add hot water to cover and soak for 10 minutes. Drain, reserving the raisin water.
In a large saucepan over medium heat, warm the oil. Add the onions and cook until tender, about 5 minutes. Add the carrots, honey, lemon zest, raisin water and enough stock to cover the carrots. Bring to a boil, reduce the heat to low, cover and simmer until the carrots are tender, 10 to 15 minutes. You may need to add a bit more stock from time to time. During the last 5 minutes of cooking, add the raisins. Season with salt and pepper and transfer to a serving dish. Serves 12.
In a large saucepan over medium heat, warm the oil. Add the onions and cook until tender, about 5 minutes. Add the carrots, honey, lemon zest, raisin water and enough stock to cover the carrots. Bring to a boil, reduce the heat to low, cover and simmer until the carrots are tender, 10 to 15 minutes. You may need to add a bit more stock from time to time. During the last 5 minutes of cooking, add the raisins. Season with salt and pepper and transfer to a serving dish. Serves 12.
Adapted from
Williams-Sonoma,
Complete Entertaining Cookbook,
by Joyce Goldstein
(Time-Life Books, 1998).
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Rated 4 out of
5
by
Shemac3 from
Add any dried fruit
Adding a new twist to carrots was worth the extra task. My husband not a fan of raisins, I substituted the raisins with another dried fruit. Very good, and simple.
Date published: 2014-04-07