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Title: Carrots In Vermouth
Yield: 6 Servings

Ingredients

      2 lb Carrots; sliced thin,
           or cut julienne
      2 tb Olive oil or butter
    1/4 c  Sweet vermouth
      2 tb Chopped fresh parsley
           Freshly-ground black pepper;
           - to taste
           Salt; to taste

Instructions

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.

Comments: Your children will like this change. No, I do not worry that
children eat foods cooked with wine. The alcohol is gone, absolutely gone!

Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 06-12-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-27-1994

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Contributor: Jeff Smith

Preparation Time: 0:00

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