A fascinating and exotic-tasting blend of vegetables and herbs, Carottes aux Raisins (kah-roht oh ray-zan) makes a most
impressive accompaniment to a meat entree at a dinner party.
2 oz. butter
1 lb. carrots, scraped and cut into 1-inch slices 8 oz. small white onions, peeled and left whole 4 oz. large seedless raisins
1 teaspoon salt
1 teaspoon freshly ground black
2 teaspoon cayenne pepper
1 teaspoon dried thyme
1 bay leaf
4 fl. oz. medium-dry white wine
2 fl. oz. double cream
In a large saucepan melt the butter over moderate heat. Add the carrots, onions and raisins. Stirring constantly, cook them for 3 to 4 minutes to brown them slightly. Add the salt, pepper, cayenne, thyme and bay leaf to the pan. Pour in the wine, mixing well to blend. Cover the pan, reduce the heat to very low and simmer for 45 to 50 minutes, or until the carrots and onions are tender but still firm.
Remove the pan from the heat and take out the bay leaf. Stir in the cream. Return the pan to very low heat for 1 to 2
minutes to warm the sauce slightly. Turn into a warmed vegetable dish and serve immediately.