Carrots, Israeli Style

Peel or scrape carrots and cut into 1/4-inch slices. (Diagonal slices are more attractive than round.

If you have a corrugated cutter, use it to slice the carrots.) Put in saucepan with butter, wine and nutmeg.

Cover and cook over low heat until carrots are tender.

Stir in raisins and sugar and continue cooking a few minutes longer, until raisins are plump and carrots are glazed.

This is different and extraordinarily good.

Yields 6 servings.