| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Dry white wine |
| 1 | c | Fresh orange juice |
| 2 | tb | Grated orange zest |
| 1 | ts | Cinnamon |
| 6 | tb | Olive oil |
| 1/4 | c | Chopped shallots |
| 12 | Garlic cloves, minced or pressed | |
| 1/2 | ts | Dried thyme |
| 1 | ts | Dried oregano |
| 1/2 | ts | Ground coriander seeds |
| 1 | Bay leaf | |
| 1 | lb | Carrots, peeled and sliced into 1/4 inch pieces |
| 1/4 | c | Golden raisins |
INSTRUCTIONS
CINNAMON MARINADE CARROTS To make the marinade, combine the wine, orange juice and zest, and cinnamon in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the shallots, garlic, thyme, coriander, and bay leaf. Yield 2 1/2 cups marinade. Carrots: Place the carrots in a nonreactive container or a 1 gallon zip lock platic bag. Pour the marinade over the carrots and refrigerate for 4 to 6 hours. Remove the carrots from the marinade and set aside. In a wok or deep sided saute pan, cook the marinade over high heat to reduce it to one third. Add the carrots to the pan and stir fry for 2 to 3 minutes. Stir in the raisins and cook until heated, 3 to 4 minutes. The carrots should be firm but not crisp. Yield 4 servings. Source: Marinades by Jim Tarantino Posted to Kitmailbox by gigimfg@ix.netcom.com on Jul 5, 1997
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