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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Nice way to use up extra baby carrots. Ingredients:
1 1/4 cups white wine |
3/4 cup chicken broth |
1 teaspoon butter |
1 1/2 lbs baby carrots |
Directions:
1. In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
2. Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).
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