Another Wild Goose Chase

I've been looking for side dish with a rich enough flavor to accompany roast turkey or baked ham, but without milk, butter, cheese or cream. Here's one of the contenders:

Carrots with Raisins

2 tablespoons olive oil

1 cup chopped white onions

1 pound carrots, peeled and sliced into thin strips

1 cup dry white wine

1 cup raisins

1/2 cup chopped fresh parsley

1 tablespoons honey

1/2 teaspoon coarse salt

In a large, heavy-bottomed skillet or Dutch oven over medium heat, heat the olive oil, adding the onions and carrots once hot. Cook, stirring occasionally, until the onions are translucent, about 6 minutes. Add wine, bring mixture to a boil, turn down to a simmer and cook, stirring occasionally, until the liquid has been reduce by half, about 10 minutes. Add the raisins and simmer until almost all of the liquid has been evaporated, about 25 minutes. Stir in the parsley, honey and salt, and cook for 1 or 2 minutes more. Season to taste. Remove from heat and serve warm.