Christmas Recipes
Carrots with Rum Raisins
Carrots with Rum Raisins is an elegant side dish that is sure to collect compliments.
Yield: 8 servings
Ingredients
- 1/2 cup rum*
- 1/2 cup raisins
- 8 pearl onions, peeled and cut in half
- 3 tablespoons butter or margarine
- 2 pounds baby-cut carrots
- 1/3 cup dry white wine or apple juice
- 3/4 teaspoon finely chopped fresh dill weed or 1/4 teaspoon dried dill weed
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 3/4 cup whipping (heavy) cream
Instructions
- Pour rum over raisins. Let stand 30 minutes.
- Cook onions in butter in a 3 quart saucepan over low heat 5 minutes, stirring occasionally, until onions begin to soften.
- Stir in carrots and raisins (with rum). Cook, stirring occasionally, until liquid has evaporated.
- Stir in wine, dill weed, salt and red pepper.
- Cover and cook over medium heat for 25 minutes, stirring occasionally, until carrots are tender.
- Stir in whipping cream. Heat to boiling. Boil uncovered for 5 minutes, stirring occasionally.
Notes
Instead of the rum, you can use 1/2 cup water mixed with 1 teaspoon rum extract.
Nutrition
Per 1 serving: Calories 190 (Calories from Fat 110); Total Fat 12g (Saturated Fat 7g); Cholesterol 35mg; Sodium 300mg; Total Carbohydrate 22g (Dietary Fiber 4g); Protein 2g
Percent Daily Value*: Vitamin A 100%; Vitamin C 10%; Calcium 6%; Iron 4%
Exchanges: 1 Fruit; 1 Vegetable; 2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens