Carrots Vermouth is a beautiful, simple side dish. Your family will love it, and it only takes 45 minutes to make.
My hubby doesn't generally like carrots unless they're in a pot roast or carrot cake. But he did like these. I think they are stupendous, and I can't wait to make them again. The flavor bursts in your mouth, and you just want to keep eating them.
Luckily, they are low in calories and high in good-for-you vitamins and nutrients. Make them yourself and let me know how you like them.
This recipe originally comes from an excellent cookbook, Ciao Italia Family Classics by Mary Ann Esposito (affiliate link). For once, I didn't make any changes to the recipe. Some carrots, butter, salt, honey, and vermouth. The alcohol burns off and leaves this delectable flavor. If you don't do dairy, you can use coconut oil.
Do yourself a favor and buy this cookbook now; the recipes are absolutely amazing. I swear Mary Esposito is the Julia Child of Italian cooking. Every. Single. Recipe. Is. Out. Of. This. World
What You Need
For this recipe, you need a vegetable peeler, knife, cutting board, measuring cups and spoons, and a good pot to cook the vegetables.
Carrots Vermouth Recipe
Author: Recipe Idea Shop
Ingredients
- 6 large carrots peeled, quartered, and diced
- 4 tablespoons ½ stick unsalted butter
- 1 teaspoon salt
- 1 tablespoon honey
- ⅔ cup inexpensive white vermouth
- ¼ cup chopped flat-leaf parsley
Instructions
- Put the carrots in a pot with the butter, salt and honey.
- Cook for a few minutes.
- Add the vermouth.
- Cover the pot and stew the carrots until crisp tender, about 8-10 minutes.
- Uncover and cook a few minutes more, stirring often until the carrots are glazed.
- Transfer to a serving bowl and sprinkle with the parsley.
- Serve hot.
