*  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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