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Rating: 5/5 (3 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Braised Carrots And Baby Onions In White Wine

Date Added: April 12, 2013


1/4 Cup Butter or less
1 Pound Carrot quartered lengthwise and cut in 2&
1/2 Pound Onion peeled
1/2 Cup Raisin soaked for an hour in:
1/3 Cup Dry White Wine or sweet Marsala wine; (up to 5)
1/3 Cup Water reserved from cooking
1 Unit Ground Pepper to taste
1 Unit Bay Leaf ground
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1. Melt butter in a heatproof casserole or large frying pan over medium heat.

2. Add carrots and onions and saute until lightly browned.

3. Add raisins, wine, the water, salt and pepper to taste, and bay leaf.

4. Bring to a boil. Reduce heat to low, cover, and braise, stirring occasionally, until vegetables are tender (about 35 minutes).

5. Do not overcook. Remove vegetables from liquid with a slotted spoon and set aside.

6. Raise heat to medium-high, uncover, and cook until liquid reduces to a syrupy glaze (about 10 minutes).

7. Return vegetables to liquid and heat through.

8. (This dish can be kept, covered, for up to 2 days in the refrigerator, and reheated in a covered pan over low heat or in a low oven).

9. Taste and add more salt and pepper, if needed.

10. Serve hot. Serves 4. TIP: To peel the onions, drop them into a saucepan of boiling water and boil 1 minute.

11. Drain, rinse with cold water until cool, then peel with a sharp paring knife.

12. Story: Who'd guess that a little white wine and a handful of raisins could bring out the best in carrots and onions? As the vegetables braise, the cooking liquid thickens into a sweet-sour glaze, giving the food an irresistible sheen.

13. This side dish makes a fine accompaniment to roast chicken or beef.

14. It's also ideal for entertaining because it can be made ahead and stored in the refrigerator, then reheated shortly before serving.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Fructose Malabsorption, Onion allergies.
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