Curry-Cashew Carrots

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   In a

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   3

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   quart saucepan over medium heat in 2 inches of water, heat

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   carrots and 1/2 teaspoon salt to boiling.

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   Reduce heat to low,

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   cover

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   and

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   simmer

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   15 minutes or until tender-crisp; drain.

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    Add

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    butter, curry, cashews, sugar and sherry. Stir and cook

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    for

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    a

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    few

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    minutes

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    until piping hot and all ingredients are

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    well

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    mixed.

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    (Leftovers may be blended with milk or cream to make a delicious cream of carrot soup.)

* Per serving · 4 servings · Values may vary.

No additional tips available.