Moroccan Carrots - xp

[Guest guest]

xp - veg-recipes, mc-allhealthy

 

* Exported from MasterCook *

 

Moroccan Carrots

 

Recipe By :Moosewood Restaurant Low-Fat Favorites

Serving Size : 6 Preparation Time :0:00

Categories : Carrots

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup currants

1/4 cup hot water

3 cups carrots -- peeled and thinly sliced

or julienned

1 cup orange juice

1 tablespoon fresh lemon juice

1/2 teaspoon cornstarch

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 pinch cayenne

salt and ground black pepper to taste

chopped fresh parsley or mint (optional)

 

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

 

Meanwhile, in a covered saucepan, blanch the carrots in boiling water until just

tender, about 5 minutes. Combine the orange juice, lemon juice, and cornstarch,

stirring well to dissolve the cornstarch. Drain the carrots and return them to

the saucepan on medium heat. Add the juice mixture, cinnamon, cumin, cayenne

and the currants and their soaking liquid. Simmer, stirring often, for 5

minutes. Add salt and pepper to taste. Serve warm or at room temperature,

topped with chopped parsley or mint, if you like. Serves 6.

 

Typed for you by Brenda Adams

 

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

 

Per Serving (excluding unknown items): 72 Calories; trace Fat (3.5% calories

from fat); 1g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 25mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0

Fat.