*  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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