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Sweet and Sour Dinner Carrots
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Source: The Complete Tassajara Cookbook
| Serves 4 PEOPLE | |
| 6 to 8 | carrots, (about 1 1/2 pounds) |
| 1/2 cup | pitted date pieces |
| raisins, alternative | |
| 2 tablespoons | olive oil |
| butter, alternative | |
| Salt | |
| 2 tablespoons | lemon juice |
| 1/2 cup | roasted almonds, walnuts, hazelnuts, or sesame seeds, chopped (optional) |
Wash and cut the carrots: perhaps rolling cut or juliennes. Section the dates. Heat the oil or butter in a skillet, and cook the carrots for several minutes to arouse their aroma. Give them a few pinches of salt and add the date pieces and lemon juice along with a spoonful or two of water. Cover and cook over low heat until tender. Serve garnished with the roasted nuts.
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