We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Carrots with Rum Raisins
0 Likes
Prep Time:
35 minutes
35 minutes
Total Time:
1 hour 43 minutes
1 hour 43 minutes
Stunning side dish guaranteed to impress.
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:
- Soak raisins in rum for 30 minutes.
- In a 3-quart saucepan, sauté onions in butter over low heat for 5 minutes until they begin to soften. Add carrots and raisins with rum. Cook until liquid evaporates. Stir in wine, dill weed, salt, and red pepper.
- Cook the carrots covered over medium heat for 25 minutes, make sure to stir occasionally until they are tender.
- Add the whipping cream and heat until boiling. Let it simmer for 5 minutes, stirring occasionally, until thickened.
Similar Recipes
- 30min
Carrots with Apricot Preserves
Deliciously tangy and fruity carrots, perfect straight from simmering sauce or hot out of the oven.
Carrots with Cognac
Deliciously simple: Baby carrots with cognac, cinnamon, honey, and walnut oil roasted in a foil packet until tender and glistening.
- 20min
Carrots with thyme, cumin and orange butter
Carrots with a kick from cumin, zesty orange, and fragrant thyme for a uniquely delicious twist.
- 35min
Carrots with mint and couscous
Spring salad bursting with fresh, seasonal produce.
- 25min
Carrots with balsamic glaze and roasted hazelnuts
Steam this healthy side dish for a delicious twist!