| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Frugal01 | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Carrots, sliced thin |
| Or cut julienne | ||
| 2 | T | Olive oil or butter |
| 1/4 | c | Sweet vermouth |
| 2 | T | Chopped fresh parsley |
| Freshly-ground black pepper | ||
| to taste | ||
| Salt, to taste |
INSTRUCTIONS
Heat a frying pan and add the carrots and butter or oil. Saute until they just begin to brown. Add the vermouth and simmer for 5 minutes, uncovered. Stir them often. Check for salt and pepper. Little should be needed. Garnish with the chopped parsley. Comments: Your children will like this change. No, I do not worry that children eat foods cooked with wine. The alcohol is gone, absolutely gone! Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 153.5mg
Potassium: 492.6mg
Carbohydrates: 14.7g
Fiber: 4.3g
Sugar: 7.2g
Protein: 1.5g