Carrots in Vermouth

The Frugal Gourmet Cooks with Wine – Jeff Smith. Copyright 1986

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 2  lbs carrots, thinly sliced
• 2  tablespoons butter or 2  tablespoons olive oil
• 1⁄4 cup sweet vermouth
•  salt and pepper
• 2  tablespoons  chopped parsley (to garnish)

Directions

1. Heat a frying pan and add the carrots and butter. Sauté until they just begin to brown.
2. Add the vermouth and simmer for 5 minutes, uncovered. Stir them often.
3. Adjust to taste with salt and pepper. Garnish with parsley.