You are here

Carrots In Vermouth: On The Side #17

On.the.Side's picture
What a great variation on steamed carrots! The alcohol burns off, so everyone in the family can enjoy them.
Ingredients
  Butter 2 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Dry vermouth 3⁄4 Cup (12 tbs)
  Diced onion 1 Small
  Celery leaves and stems 3 , finely diced
  Carrots 2 Pound, peeled & sliced 1/4" thick
Directions

MAKING:
1. Place butter, sugar, dry vermouth and cook until thick in a saucepan.
2. Stir in the onion, stalks of celery with leaves, finely diced onions and carrots and mix and coat everything with the sugar & vermouth.
3. Place over high heat and bring to a simmer.
4. Reduce heat to low, put the lid on and cook for about 20 minutes. Test one of the carrots with a knife; they're done when just barely tender.

SERVING:
5. Serve hot with your favorite main dishes and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Taste: 
Sweet
Method: 
Steamed
Ingredient: 
Carrot
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4
Carrots make a fantastic side to any festive dinner, but just steaming them can get a bit bland and boring. These carrots are cooked in a wonderful vermouth along with finely diced celery and onions. Watch this video and learn to make sweet steamed carrots, guaranteed to please everyone's taste buds!

Rate It

Your rating: None
3.575
Average: 3.6 (2 votes)