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Carrots In Vermouth

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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)
----------------------------------------------
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


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