Carrot Curry Ingredients
1 lb fresh carrots, cut in 1/2 slices
1 1/2 tsp crystakube froctose
1 tsp dijon-style mustard
1 tsp curry powder
2 tsp walnut oil
2 tbsp raisins
2 tbsp chopped fresh parsley
Carrot Curry Directions
In a large saucepan, bring 1" of water to a boil. Place carrots in a
vetgetable steamer over boiling water and cover tightly. Steam 20
minutes and remove from heat. Meanwhile, in a small bowl, mix
together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
blend, 2 minutes more. Sprinkle with parsley. Food Exchange per
serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE + 1/2 FAT EXCHANGE
CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g:
Source: Light & Easy Diebetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
Serves: 1
Carrot Curry Recipe
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Food Quotes:
Never work before breakfast; if you have to work before breakfast, eat your breakfast first.
Josh Billings
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.
Robert Frost
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
St Frances de Sales
Without rice, even the cleverest housewife cannot cook.
Chinese Proverb
