Carrots Vermouth is such a beautiful, simple side dish. Your family will love it when you serve it at your holiday table (or anytime). Total time to make it: 45 minutes.
It comes from an excellent cookbook, Ciao Italia Family Classics by Mary Ann Esposito. 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.
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.
Don (Who Doesn’t Like Carrots) Likes Carrots Vermouth!
Unless carrots are in either a pot roast or carrot cake, Don doesn’t generally like them. 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.
What You Need
For this recipe you need a vegetable peeler, knife, cutting board, measuring cups and spoons and a good pot in which to cook them. But what you really want are some terrific pans, beautiful dishes and lovely stemware, right?
Carrots Vermouth Recipe
- 6 large carrots peeled, quartered, and diced
- 4 tablespoons 1/2 stick unsalted butter
- 1 teaspoon salt
- 1 tablespoon honey
- 2/3 cup inexpensive white vermouth
- 1/4 cup chopped flat-leaf parsley
- 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.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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