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1-1/4 lbs. young carrots
Scrape carrots and cut into 1/4" slices. Combine with butter, wine, nutmeg, and cinnamon and cook over low heat until carrots are tender.
Stir in raisins and sugar and continue cooking a few minutes longer, until raisins are plump and carrots are glazed. Stir in orange juice, and garnish with orange slices when ready to serve.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2 tbsp. butter or margarine
1/3 cup dry white wine
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
2/3 cup white raisins, optional
3 tbsp. light brown sugar
1/2 cup orange juice
4 slices unpeeled orange
One of my co-workers wanted to have her holiday dinner be something very Israeli and, not having given this as much thought as I probably should have, I agreed to provide her with recipes. I sent her a recipe for hummus, one for a chopped salad, and one for falafel. I found this one during a web search but didn't send it to her because I concluded (cynically, perhaps) that it was too sophisticated for her to believe it's actually Israeli. (I may be misjudging her.) Instead, I'm saving it for a yom tov dinner of my own someday.