Carrots with Rum Raisins

An elegant side dish that is sure to collect compliments.

Makes 8 servings

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

1. Pour rum over raisins. Let stand 30 minutes.

2. Cook onions in butter in 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.

3. Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender.

4. Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.

Nutrition Information: 1 Serving: Calories 190 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 7 g); Cholesterol 35 mg; Sodium 300 mg; Total Carbohydrate 22 g (Dietary Fiber 4 g); Protein 2 g

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.

Substitution:
Instead of the rum, you can use 1/2 cup water mixed with 1 teaspoon rum extract.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved