*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -