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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a Joyce Goldstein recipe that I came across via a Nutrition Action Newsletter. It is very good - and healthy!! Ingredients:
1 tablespoon olive oil |
1 tablespoon brown sugar |
1/3 teaspoon ground cinnamon (yes, it says 1/3) |
1/4 teaspoon ground cumin |
1 dash cayenne |
1 1/2 cups carrots, peeled and julienned (about 1/2 lb.) |
1/3 cup orange juice |
2 1/2 tablespoons dried currants, soaked in hot water |
fresh ground black pepper, to taste |
parsley, chopped (to garnish) |
Directions:
1. Heat the olive oil in a large saucepan over moderate heat.
2. Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.
3. Add the orange juice and the currants with some of their soaking liquid; bring to a boil.
4. Quickly reduce the heat and simmer, covered, until the carrots are tender.
5. Add pepper and adjust the seasoning to taste.
6. Sprinkle with chopped parsley or mint.
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