Carrots in Vermouth
The Frugal Gourmet Cooks with Wine – Jeff Smith. Copyright 1986
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DIRECTIONS
- Heat a frying pan and add the carrots and butter. Sauté until they just begin to brown.
- Add the vermouth and simmer for 5 minutes, uncovered. Stir them often.
- Adjust to taste with salt and pepper. Garnish with parsley.
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