Carrots In Vermouth Recipe - Cooking Index
Carrots In Vermouth Recipe - Cooking Index
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| 2 lbs | 908g / 32oz | Carrots - sliced thin, |
| Or cut julienne | ||
| 2 tablespoons | 30ml | Olive oil or butter |
| 1/4 cup | 59ml | Sweet vermouth |
| 2 tablespoons | 30ml | Chopped fresh parsley |
| Freshly-ground black pepper - to taste | ||
| Salt - to taste |
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.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 06-12-1991 issue - The Springfield Union-News
Average rating:
6.3 (3 votes)
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