Carrots Sauteed In Wine Recipes

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

CARROTS SAUTEED IN WINE

Steps:

• In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
• Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).

SAUTEED FENNEL AND CARROTS

Steps:

• Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
• Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.

CARROTS IN WHITE WINE SAUCE

Steps:

• 1. In a small sauce pan add the butter in chunks,melt slightly ,then add the carrots and chives. Cover and saute about 3 minutes.
• 2. Stir in the salt and the water. Cover and simmer until carrots are almost tender, about 8 minutes. Sprinkle with the flour and cook, stirring until flour is bubbly.
• 3. Remove from heat and gradually stir in the cream and white wine. Cook, stirring until thickened. Serve with your favorite dinner menu. Note: When cooked, alcoholic content evaporates off leaving the desired flavor.

GLAZED MARSALA CARROTS WITH HAZELNUTS

Steps:

• Place carrots and 1 teaspoon salt in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, melt butter over medium heat; add shallots. Cook and stir until tender, 3-5 minutes. Add wine, sugar and remaining 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and mixture is slightly thickened, 3-5 minutes. Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.

CARROT AND GINGER SOUP WITH WHITE WINE

Steps:

• Cook carrots in large pot. Puree and set aside.
• Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
• Stir in pureed carrots, broth and wine.
• Bring to a boil and then reduce to medium heat.
• Simmer for 45 minutes, stirring occasionally.
• Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
• Ladle into soup bowls. Serve hot or chilled.
• Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
• Refrigerate any leftovers.