Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
3 lg Or 4 medium carrots
1 Onion, sliced
8 Fresh dates
4 tb Sultanas or currants
2 tb Olive oil
100 ml Water
Salt and pepper to taste

This side dish with a difference goes very well with plainly grilled
or roasted chicken or braised lamb.

Wash 3 large or 4 medium carrots and Slice into rounds. Peel one
onion and slice. Stone 8 fresh dates (or substitute dried) and cut
into slices lengthwise. Have ready 4 tablespoons of currants or
sultanas. Heat 2 tablespoons olive oil in a wide saucepan. Add all
the prepared ingredients and stir-fry for a minute or two, then add
100 mL water, cover and bring to a fast boil. Add salt to taste and
put back the lid at an angle so that steam can escape. Cook for about
10 minutes, stirring occasional- ly, until the carrots are tender and
the water has evaporated. If water remains, remove the lid and raise
the heat to dry it off. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
6/8/93. Courtesy Mark Herron.

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