Carrot Curry
1 lb. fresh carrots, cut in 1/2–inch slices
1~1/2 tsp. crystal fructose
1 tsp. Dijon style mustard
1 tsp. curry powder
2 tsp. walnut oil
2 Tbls. raisins
2 Tbls. chopped fresh parsley
In a large saucepan, bring 1 inch of water to a boil. Place carrots in a vegetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins. Toss 2 minutes. Pour the sauce over the carrots and cook, stirring, to blend, 2 minutes more. Sprinkle with parsley.