Thursday, October 28, 2010

Glazed Curry Carrots with Golden Raisins

There are some things that I keep in my fridge at all times:

  • Milk - Builds strong bones AND soothes the ulcers of certain over-worked husbands and friends.
  • Goat Cheese - Nectar of the gods.
  • Baby Carrots - Crunchy, sweet, yet mysteriously healthy.
Try out this delicious side dish next time you're looking for a twist on traditional carrots.

Glazed Curry Carrots with Golden Raisins
Serves: 4
Adapted from America's Test Kitchen Family Cookbook

1 pound baby carrots (or, if you have time on your hands, 1 pound regular-sized carrots sliced on the bias)
1/2 cup chicken broth
1 tablespoon sugar
1/2 teaspoon curry powder
1/4 teaspoon salt
1 teaspoon butter
1/3 cup golden raisins
2 teaspoons lemon juice (optional)

In a large skillet, combine carrots, chicken broth, sugar, curry powder, and salt.  Cover and bring to a boil.  Reduce heat to a simmer and continue to cook covered, stirring occasionally, until the carrots are almost tender, about 8 minutes.

Uncover, return to a boil, and continue to cook until the liquid has reduced to about 2 tablespoons, about 2 minutes.  

Stir in butter and raisins and continue to cook, stirring frequently, until the carrots are completely tender and the glaze is lightly golden, about 2-3 minutes.  Off the heat, stir in lemon juice and season with additional salt and pepper to taste.  

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