Carrots With Cassis Mustard And Red Onions

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* Exported from MasterCook *

 

Carrots With Cassis Mustard And Red Onions

 

Recipe By : Cooking Light, March 1999

Serving Size : 6 Preparation Time :0:00

Categories : Carrots Onions

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon butter or stick margarine

2 cups vertically sliced red onion

3 cups (3-inch) julienne-cut carrot -- (about 3/4 pound)

1/4 cup water

2 tablespoons cassis mustard -- (such as Edmond

-- Fallot)

1 tablespoon crème de cassis -- (black

-- currant-flavored liqueur) or 2 tbl

grape juice

1/4 teaspoon salt

1/8 teaspoon black pepper

 

1. Melt butter in a medium nonstick skillet over medium-high heat. Add the

onion; cover and cook 3 minutes. Stir in carrot and water. Cover, reduce

heat to medium low, and cook 12 minutes or until tender. Stir in mustard

and crème de cassis. Sprinkle with salt and pepper. Yield: 6 servings

(serving size: 1/2 cup).

 

CALORIES 53 (19% from fat); FAT 1.lg (sat O.2g mono O.3g, poly O.3g);

PROTEIN lg; CARB 9.3g; FIBER 2.5g; CHOL Omg; IRON O.4mg; SODIUM 274mg; CALC

23mg

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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