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Carrots, Five-Spice w/Prunes (D/P, TNT)
Serves: 12

18 carrots (3-1/2 lbs) cut in 1" sticks
1 cup pitted and chopped prunes
1/4 pound (1 stick) unsalted butter or margarine
3 tablespoons brown sugar
1 teaspoon Chinese five-spice powder
salt and freshly ground black pepper to taste

Bring large pot of water to boil. Add carrots and cook until crisp-tender, about 7 minutes. Add prunes and cook 1 minute longer. Drain well.

Melt butter, sugar, and five-spice powder in the same pot over medium heat. Add carrots, salt and pepper and toss to coat. Serve hot.

Posted by Lori Chazen

Nutritional Info Per Serving: N/A