Wine-Braised Carrots
"This is a recipe that I just made up one day when I was short on time. My sister and I loved it so much that I've been making these ever since! You can double the recipe very easily to serve more people. You can also use red wine for this, or just plain water with a little sugar stirred in, if you don't use wine. Try it, you'll like it, too!"
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 6 medium carrots, peeled and sliced
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 - 3⁄4 cup dry white wine
- 1 tablespoon sugar or 1 tablespoon brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
directions
- Place the carrots and butter or margarin into a 2-quart medium-sized saucepan. Heat on medium-high heat for 2--3 minutes, stirring once or twice.
- Turn the heat down to medium-low and add the wine. Let cook, covered, for about 7 to 10 minutes, until the larger carrot pieces are fork tender.
- Now add the sugar and spices. Stir to mix well. Cook on low heat for another 2--3 minutes.
- Serve hot with meat, poultry, or pork. These will go with nearly anything.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
