| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg04 | 6 | servings | ||
INGREDIENTS
| 1 | ts | Butter or stick margarine |
| 2 | c | Vertically sliced red onion |
| 3 | c | Julienne-cut carrot; (about 3/4 pound) |
| ; (3-inch) | ||
| 1/4 | c | Water |
| 2 | tb | Cassis mustard; (such as Edmond |
| ; Fallot) | ||
| 1 | tb | Cr.me de cassis; (black |
| ; currant-flavored | ||
| ; liqueur) or 2 tbl | ||
| Grape juice | ||
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
INSTRUCTIONS
1. Melt butter in a medium nonstick skillet over medium-high heat. Add the onion; cover and cook 3 minutes. Stir in carrot and water. Cover, reduce heat to medium low, and cook 12 minutes or until tender. Stir in mustard and cr.me de cassis. Sprinkle with salt and pepper. Yield: 6 servings (serving size: 1/2 cup). CALORIES 53 (19% from fat); FAT 1.lg (sat O.2g mono O.3g, poly O.3g); PROTEIN lg; CARB 9.3g; FIBER 2.5g; CHOL Omg; IRON O.4mg; SODIUM 274mg; CALC 23mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
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