Carrots and White Raisins

2 Tbls butter

1 ½ lbs carrots, cut into ¼” strips

⅓ cup dry white wine (or water)

½ tsp nutmeg

⅓ cup white raisins

3 tsp light brown sugar

‍

Melt butter, add carrots, white and nutmeg. Cover and cook till tender but still crisp. Stir in raisins and sugar. Cool about 5 minutes or until glazed

‍

Yield - 4-6 servings

‍