Carrots With Rum Raisins
Carrots with Rum Raisins is a delightful side dish that combines the natural sweetness of baby carrots with the rich flavors of rum-soaked raisins and creamy sauce. The dish is elevated with the addition of pearl onions and fresh dill, making it perfect for gatherings or special occasions.
Ingredients
- 1/2 c rum or 1/2 c water mixed with 1 teaspoon rum extract ⓘ
- 1/2 c raisins ⓘ
- 8 pearl onions, peeled and cut in half ⓘ
- 3 tbsp stick butter
- 2 pounds baby carrots ⓘ
- 1/3 c dry white wine or apple juice ⓘ
- 3/4 tsp finely chopped fresh or 1/4 tsp dried dill weed ⓘ
- 3/4 tsp salt ⓘ
- 1/4 tsp crushed red pepper ⓘ
- 3/4 c whipping (heavy) cream ⓘ
Instructions
- Pour rum over raisins and let stand for 30 minutes.
- In a 3-quart saucepan, cook onions in butter over low heat for 5 minutes, stirring occasionally, until they begin to soften.
- Stir in carrots and raisins with the rum. Cook, stirring occasionally, until the liquid has evaporated.
- Stir in wine, dill weed, salt, and red pepper. Cover and cook over medium heat for 25 minutes, stirring occasionally, until carrots are tender.
- Stir in whipping cream and heat to boiling. Boil uncovered for 5 minutes, stirring occasionally.
Tips & Substitutions
For a deeper flavor, consider soaking the raisins overnight in rum. If you want to reduce the alcohol content, use the rum extract with water instead. Fresh dill is preferable, but dried dill can also work if needed. You can substitute the baby carrots with regular carrots, just cut them into uniform pieces for even cooking. Pair these delicious carrots with a Quick And Easy Caesar Salad for a refreshing contrast.
Serving Suggestions
These Carrots With Rum Raisins are best served warm as a side dish, complementing roasted meats or grilled fish. For a complete meal, pair with creamy mashed potatoes or serve alongside Doris' Corn Bread for a comforting touch. A fresh salad, like a Quick And Easy Caesar Salad, can brighten the meal and balance the richness of the cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat in the microwave but do so in short bursts to avoid overcooking the carrots.
Nutrition & Diet Analysis (per serving)
Each serving of Carrots With Rum Raisins contains roughly 544 calories, with 7g protein, 132g carbohydrates, and 2g fat. It is an excellent source of vitamin C (222% of the Daily Value), vitamin A (52% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1242mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of onions in this recipe?
Yes, you can substitute pearl onions with shallots or yellow onions if preferred. Just keep in mind that cooking times may vary slightly. Shallots will add a milder flavor, while yellow onions will provide a bit more sweetness.
Is it possible to make this dish vegan?
Absolutely! You can replace the butter with vegan margarine and use coconut cream instead of heavy cream for a dairy-free option. Substitute the rum with apple juice for soaking the raisins to keep the flavor profile intact.
How can I adjust the spice level of this dish?
To adjust the heat, you can increase or decrease the amount of crushed red pepper according to your preference. For a milder flavor, omit the red pepper or use a pinch instead. Alternatively, adding a bit of honey can balance out the heat while enhancing the sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).