White Wine Carrots
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, White Wine Carrots might be a recipe you should try. One serving contains 243 calories, 2g of protein, and 7g of fat. This recipe serves 4 and costs $1.34 per serving. This recipe from The Novice Chef Blog has 162 fans. Head to the store and pick up carrots, herbs, salt and pepper, and a few other things to make it today. Many people really liked this beverage. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is pretty good. Try Wine-Glazed Carrots, CARROTS COOKED IN WINE, and Beef with red wine & carrots for similar recipes.
Servings: 4
Ingredients:
2 1/2 (about 1 lb) cups sliced (and peeled) carrots
1 cup dry white wine
1/2 cup golden raisins
1 teaspoon herbs de provence
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon Splenda brown sugar
1 cup white onion, chopped
Equipment:
frying pan
Cooking instruction summary:
In a large deep skillet over medium heat, drizzle 2 tablespoons olive oil. Add onions and carrots once hot and allow to cook, stirring occasionally, until onions are translucent. Add the wine, bring mixture to a boil, turn down to a simmer, and cook, stirring occasionally, until the liquid has reduced by half. Add the raisins and simmer for about 5-10 more minutes until another 1/4th of the liquid has reduced (leaving some liquid as it makes a lovely sauce).Stir in herbs de provence, Splenda brown sugar, and salt and pepper and allow to cook for another minute or so. Remove from heat and serve immediately.
Step by step:
1. In a large deep skillet over medium heat, drizzle 2 tablespoons olive oil.
2. Add onions and carrots once hot and allow to cook, stirring occasionally, until onions are translucent.
3. Add the wine, bring mixture to a boil, turn down to a simmer, and cook, stirring occasionally, until the liquid has reduced by half.
4. Add the raisins and simmer for about 5-10 more minutes until another 1/4th of the liquid has reduced (leaving some liquid as it makes a lovely sauce).Stir in herbs de provence, Splenda brown sugar, and salt and pepper and allow to cook for another minute or so.
5. Remove from heat and serve immediately.
Nutrition Information:
covered percent of daily need
