Carrots In Vermouth Recipes
CARROTS WITH DILL
Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
Nutrition Facts :
CARROTS IN VERMOUTH
Make and share this Carrots in Vermouth recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 96.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 138.9, Carbohydrate 14.6, Fiber 4.3, Sugar 7.2, Protein 1.5
TARRAGON BEEF STEW WITH VERMOUTH
Simply throw it all together, cover, and walk away. Return to a rich, hearty, dark stew. Serve with heavy, rustic breads and strong cheeses, such as smoked Cheddar, baked Brie, or Roquefort.
Provided by Christine M. Cook
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
- Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
- Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 29.7 g, Cholesterol 76.6 mg, Fat 20.2 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 423.5 mg, Sugar 13.5 g
WINTER VEGETABLES BRAISED IN VERMOUTH
Provided by Regina Schrambling
Categories side dish
Time 30m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Wash the fennel, then remove the outer layer if it is tough. Cut the bulb in half, then slice into pieces about a half inch across and three inches long. Remove the leaves and chop them finely.
- Peel the carrots and cut them into slices about the size of the fennel pieces. Wipe the mushrooms clean, discard the tough stems and cut the caps into slices about a quarter-inch thick.
- Melt the butter in a large deep skillet over medium heat. Add the fennel and carrots and stir until they are coated. Add the vermouth, cover partway and simmer for five minutes. Add the mushroom slices, cover the pan partway again and simmer for an additional five minutes.
- Remove the cover, stir in the cream and reserved fennel leaves and cook until the liquid thickens a bit and the vegetables are tender but not limp. Season with salt and pepper to taste and serve hot.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 403 milligrams, Sugar 5 grams, TransFat 0 grams
MELT IN YOUR MOUTH CARROTS
Make and share this Melt in Your Mouth Carrots recipe from Food.com.
Provided by CaliforniaJan
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a saucepan and cook over low heat for about 20 to 25 minutes or just barely tender.
MINTED CARROTS
The sweet, minty sauce makes these carrots just a bit different. Even my husband, who says he doesn't like carrots, came back for seconds!
Provided by Marlys Davis
Categories Side Dish Vegetables Carrots
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
- Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 39.9 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 106.5 mg, Sugar 35.7 g
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