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Carrots In Vermouth

Your children will like this change. No, I do not worry that children eat foods cooked with wine. The alcohol is gone, absolutely gone!

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozCarrots - sliced thin,
  Or cut julienne
2 tablespoons 30mlOlive oil or butter
1/4 cup 59mlSweet vermouth
2 tablespoons 30mlChopped fresh parsley
  Freshly-ground black pepper - to taste
  Salt - to taste

Recipe Instructions

Heat a frying pan and add the carrots and butter or oil. Saute until they just begin to brown. Add the vermouth and simmer for 5 minutes, uncovered. Stir them often. Check for salt and pepper. Little should be needed. Garnish with the chopped parsley.

THE FRUGAL GOURMET by Jeff Smith - From the 06-12-1991 issue - The Springfield Union-News


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6.3 (3 votes)

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