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

1. Pour rum over raisins. Let stand 30 minutes.
2. Cook onions in butter in a 3 quart saucepan over low heat 5 minutes, stirring occasionally, until onions begin to soften.
3. Stir in carrots and raisins (with rum). Cook, stirring occasionally, until liquid has evaporated.
4. Stir in wine, dill weed, salt and red pepper.
5. Cover and cook over medium heat for 25 minutes, stirring occasionally, until carrots are tender.
6. 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