Sweet & Sour Carrots

4
Servings
15m
Prep Time
24m
Cook Time
39m
Ready In


"This is a recipe from an Australian T.V. show Everyday Gourmet, which I did like the idea of, although I am posting as written I think I will leave out the feta when making this!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (251.9 g)
  • Calories 313.2
  • Total Fat - 17.2 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 21 mg
  • Sodium - 649 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 18.8 g
  • Protein - 11.1 g
  • Calcium - 395.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat the olive oil in a large saucepan over medium–high heat, add the onion and saute for 3–4 minutes; until softened and slightly caramelized.

Step 2

Add the white wine, white wine vinegar, honey and 1 cup of water and bring to the boil; Reduce the heat to medium and simmer for 7–8 minutes until the liquid has reduced by 1/3.

Step 3

Add the carrots and currants and cook over a medium heat with the lid on for 10-15 minutes or until just tender.

Step 4

Serve on a plate of platter with crumbled feta and a drizzle of olive oil.

Tips & Variations


No special items needed.

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