Sweet & Sour Carrots
Recipe: #37021
May 23, 2021
Categories: Side Dishes, Carrot, Onions, Asian, Australian, Chinese, Easter, Romantic Dinner, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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