Carrots in Vermouth: On the Side #17 Recipe Video
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 |
Nutrition Facts
Serving size
Calories 250 Calories from Fat 59
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 4 g19.8%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 185.7 mg7.7%
Total Carbohydrates 43 g14.3%
Dietary Fiber 7.4 g29.4%
Sugars 29.8 g
Protein 3 g5.5%
Vitamin A 764.2% Vitamin C 27.6%
Calcium 10% Iron 5.5%
*Based on a 2000 Calorie diet
Directions
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!
Editors Review
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!Chef
