An elegant side dish that is sure to collect compliments.
Carrots with Rum Raisins
- Prep Time 35 min
- Total 1 hr 43 min
- Servings 8
- Ingredients 10
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
-
Step1Pour rum over raisins. Let stand 30 minutes.
-
Step2Cook 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.
-
Step3Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender.
-
Step4Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 110
% Daily Value*:
- Vitamin A
- 100%
- 100%
Exchanges:
FreeTips from the Betty Crocker Kitchens
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