Recipe: Carrots Madeira

Carrots Madeira

5 cups carrots, thinly sliced (1-1/4 lbs.)
1/2 cup Madeira or dry sherry
1/3 cup Currants
1/8 tsp Salt

Combine sliced carrots, Madeira, currants, and salt in a saucepan. Bring to a boil; cover; reduce heat, and simmer 12 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Place carrot mixture in a large bowl; set aside.

Combine reserved cooking liquid and cornstarch in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute or until thickened, stirring constantly. Pour over carrot mixture; toss well.

Makes 8 servings
From: Cooking Light
Source: Produce Marketing Association