Prep 10 mins
Cook 15 mins
I have enjoyed this recipe for many years. I especially like the way the wine blends with the sugar to give the carrots a slightly sweet taste. I prefer using baby carrots and chop each carrot into 3 little round pieces. I adapted this recipe from Southern Living 1981 Annual Recipes.
- 1 lb carrot, chopped
- 1 cup celery, finely chopped
- 1 small onion, finely chopped
- 1⁄2 cup Chardonnay wine
- 2 tablespoons sugar
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄8 teaspoon dried dill
- Place all ingredients in a large saucepan.
- Cover and cook over medium heat until tender, usually 10 to 15 minutes.
Very nice way to prepare carrots, with the added bonus of extra vegetables! I used ordinary carrots, chopped into thick slices. Easy to prepare, cooked away while I was busy with other dishes. I made it to accompany Chef#362755 s Chicken Cutlet Parmesan With Tomato Sauce, for a very good meal. Thanks, MrsJ! made for PAC Fall 2008
I wasn't sure how this would come together, I thought it might have too much of a wine taste. To my surprise it was delcious and MrsJ you are completely right the wine and the sugar come together well to give the carrots a wonderful tatste. I chopped my carrots into thin sticks and I added a little more dill. I serevd them to accompany a stuffed veal loin I was making, they were the perfect side dish and enjoyed by all. Thanks for sharing