Curried Carrots Amandine

• 2 lbs carrots, sliced (6 cups)
• 14 cup butter
• 2 large mcintosh apples, peeled,coarsely chopped
• 1 12 cups raisins
• 2 tablespoons curry powder
• 1 tablespoon celery seed
• 1 dash nutmeg
• 12 cup white wine
• 12 cup slivered almonds

1. Heat oven to 350F.
2. Spray 2-quart shallow casserole with nonstick cooking spray.
3. Cook carrots in large saucepan of boiling salted water just until tender.
4. Meanwhile, melt butter in large skillet over medium-high heat.
5. Add apples and raisins; saute until apples are soft but still maintain their shape.
6. Sprinkle with curry powder, celery seeds and nutmeg.
7. Drain carrots; return to saucepan.
8. Gently stir in apple mixture and wine.
9. Spoon carrot mixture into casserole.
10. Sprinkle with almonds.
11. Bake about 20 minutes or until mixture is hot and almonds are lightly toasted.

carrots, butter, mcintosh apples, raisins, curry powder, celery, nutmeg, white wine, almonds

Taken from www.food.com/recipe/curried-carrots-amandine-25269 (may not work)