We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Before you turn your back on Jesus, look at his.

Carrots and Green Onions in Balsamic Vinegar

0
(0)
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 lg Carrots; thinly sliced
3 tb Balsamic vinegar
1 ts 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:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?