Carrots And Green Onions In Balsamic Vinegar

Here is a simple test to check whether you are prone to a legalistic thinking: ask yourself, “How does God feel about me today?” If the answer is anything other than, “He is passionately in love with me,” then you are falling into the trap of thinking that God’s attitude towards us is determined by our performance rather than by his essential loving character. In other words, you're thinking as though God's favour is earned rather than freely given.

Mike Taylor

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Vegetables	2	Servings

INGREDIENTS

1/4	c	Dry sherry or defatted stock
1/2	c	Green onions, chopped
2		Carrots, thinly sliced
3	T	Balsamic vinegar
1	t	Honey
		Minced chives, for garnish

INSTRUCTIONS

Heat sherry in heavy 10-inch skillet over medium-high heat until small
bubbles appear. Add green onions and carrots and cook, stirring, until
liquid evaporates, about 5-minutes. Add vinegar and honey. Reduce  heat
to low. Cover and cook 3-5 minutes or until carrots are tender,
watching carefully to avoid scortching. Transfer to serving bowl.
Garnish with chives. Yield: 2-3 servings.  Per serving: 49 Calories;
less than one gram Fat (3% calories from  fat); 1g Protein; 12g
Carbohydrate; 0mg Cholesterol; 27mg Sodium  NOTES : This simple saute
of carrots and green onions is an excellent  side dish for grilled
foods.  Recipe by: Mary Carroll  Posted to MC-Recipe Digest V1 #892 by
Lisa Minor <lisa@cybermill.com>  on Nov 8, 1997

A Message from our Provider:

“Society’s rejects have a special place in God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 70 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 59.4mg Potassium: 337mg Carbohydrates: 15.8g Fiber: 2.7g Sugar: 10.5g Protein: 1.4g