Carrots and Green Grapes in Sour Cream Sauce
Carrots and Green Grapes in Sour Cream Sauce
Mamta Gupta
This recipe was given to me by someone in Florida many years ago. I have made it a few times since, it is lovely.
Serves 3-4
Ingredients
One cup full seedless green grapes, stalks removed and washed
3-4 medium sized carrots, peeled and cut into batons or fingers
1 tbsp. butter
1 tbsp. sugar
1 tsp. salt or to taste
1 tbsp. chopped fresh tarragon leaves or a large pinch of dry tarragon leaves
3-4 tbsp. sour cream
1 tbsp. water
Instructions
Boil carrots in salted water for 4-5 minutes. They should be crisp.
Drain and keep aside.
Heat butter in a pan. Add carrots along with sugar and salt and stir fry for 3-4 minutes.
Add grapes and the tarragon leaves and heat through, stirring gently.
Turn heat off.
Add cream and mix gently. Serve warm.
Notes
It can be served as a vegetarian starter with any nice bread or as part of a main meal.
Also see Salad Selection