Sweet-and-sour Beet-carrot Saute
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Fruits, Harned 1994, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | T | Oil |
| 2 | Beets, sliced | |
| 2 | Carrots, sliced | |
| 2 | Onions, halved and sliced | |
| 1/4 | c | Raisins |
| 2 | T | Honey |
| 2 | T | Vinegar or lemon juice |
| 2 | T | Tamari |
| 2 | Garlic cloves, mashed | |
| 122 | 698-10456-0. Electronic format by Cathy Harned. |
INSTRUCTIONS
Heat oil in skillet; stir-fry the beets, carrots, onions and raisins for several minutes over medium-high heat. Add the remaining ingredients; lower heat. Toss well to combine. Cover and steam until the vegetables are tender, 15 to 20 minutes. Horton wrote: "The flavors in this recipe are absolutely remarkable. You may use all beets or all carrots instead, but the combination is superb and beautiful to look at as you prepare. If the beets are well scrubbed, they do not have to be peeled." From The Motherlode commune/Oregon. In Country Commune Cooking by Lucy Horton. New York: Coward, McCann & Geoghegan, Inc., 1972. Pg. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 273
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 0mg
Sodium: 662.6mg
Potassium: 853.4mg
Carbohydrates: 42.6g
Fiber: 7.2g
Sugar: 30.5g
Protein: 5g