Sweet-And-Sour Beet-Carrot Saute

* Exported from MasterCook *

SWEET-AND-SOUR BEET-CARROT SAUTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Oil
2 Beets -- sliced
2 Carrots -- sliced
2 Onions -- halved and sliced
1/4 c Raisins
2 tb Honey
2 tb Vinegar or lemon juice
2 tb Tamari
2 Garlic cloves -- mashed

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. 122. SBN
698-10456-0. Electronic format by Cathy Harned.



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