MOROCCAN CARROTS

1/3 cup currants or raisins

1/4 cup hot water

3 cups peeled and thinly sliced or julienned carrots

1 cup orange juice

1 Tbsp fresh lemon juice

1/2 tsp cornstarch

1/2 tsp ground cinnamon

1 tsp ground cumin

pinch of cayenne

salt and ground black pepper to taste

chopped fresh parsley or min (optional)

Soak the currants or raisins in the hot water until plump, about 10 minutes.

Meanwhile, in a covered saucepan, blanch the carrots in boiling water until just tender, about 5 minutes. Combine the orange juice, lemon juice, and cornstarch, stirring well to dissolve the cornstarch. Drain the carrots and return them to the saucepan on medium heat. Add the juice mixture, cinnamon, cumin, cayenne, and the currants and their soaking liquid. Simmer, stirring often, for 5 minutes. Add salt and pepper to taste.

Serve warm or at room temperature, topped with chopped parsley or mint, if you like.

Moosewood Restaurant Low-Fat Favourites