| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Frugal01 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Carrots; sliced thin, |
|
|
Or cut julienne |
| 2 |
tb |
Olive oil or butter |
| 1/4 |
c |
Sweet vermouth |
| 2 |
tb |
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
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