Cooking Recipe Carrot Curry

Recipe Ingredients

1 lb Fresh carrots; cut in 1/2"

-slices

1 1/2 ts Crystakube froctose;

1 ts Dijon-style mustard;

1 ts Curry powder;

2 ts Walnut oil;

2 tb Raisins;

2 tb Chopped fresh parsley;

Directions

In a large saucepan, bring 1" of water to a boil. Place carrots in a
vetgetable steamer over boiling water and cover tightly. Steam 20
minutes and remove from heat. Meanwhile, in a small bowl, mix
together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
blend, 2 minutes more. Sprinkle with parsley. Food Exchange per
serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE + 1/2 FAT EXCHANGE
CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g:

Source: Light & Easy Diebetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master

Categories matching this recipe

Vegetables ,Diabetic ,Side dish ,Curry