Moroccan Carrots ala MUSC - xp

[Guest guest]

>from a medical college's heart healthy program. looks like they adapted the

Moosewood recipe by the same name -- but it looks interesting to me, so I mc'd

it. Enjoy. ~ Brenda

 

 

* Exported from MasterCook *

 

Moroccan Carrots ala MUSC

 

Recipe By :Medical University of South Carolina

Serving Size : 0 Preparation Time :0:00

Categories : Carrots

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons currants

4 tablespoons hot water

1 1/2 pounds carrots -- peeled

- julienne (sliced into small strips)

1 cup apple juice

1 tablespoon fresh lime juice

1 teaspoon cornstarch

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 pinch cayenne pepper

1 teaspoon fresh cilantro -- chopped

1 teaspoon fresh dill -- chopped

1/4 teaspoon salt and black pepper

 

Soak the currants in the hot water until plump, about 10 minutes. In a saucepan,

place the carrots in cold water to cover. Heat to a boil and cook al denté (firm

but tender to the bite). Drain and shock in ice water. Remove when carrots are

cold.

 

Combine the apple juice, lime juice, and cornstarch, stirring to dissolve the

cornstarch.

 

Return carrots to the saucepan. Add the juice mixture, cinnamon, cumin, cayenne

and the currants with their soaking liquid. Simmer and stir often until sauce

thickens. Toss with fresh cilantro and dill and season to taste. Makes 6, 1/2

cup servings.

 

Nutrients per serving: Calories 74.83 Fat-Total .37g Saturated Fat 0.05 g

Cholesterol 0.00 mg Sodium 138.65 mg

 

http://www.muschealth.com/healthier-heart/moroccancarrots.htm

 

MC'd by Brenda Adams

 

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