Sweet-And-Sour Beet-Carrot Saute Recipe
Recipe Ingredients
3 tbsp oil
2 beets, sliced
2 carrots, sliced
2 onions, halved and sliced
1/4 cup raisins
2 tbsp honey
2 tbsp vinegar or lemon juice
2 tbsp tamari
2 garlic cloves, mashed
Recipe Preparation
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.
Servings: 4
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Sweet-And-Sour Beet-Carrot Saute Recipe from the Recipes-4U Cookbook
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