CARROTS SAUTEED IN WINE
Make and share this Carrots Sauteed in Wine recipe from Food.com.
Provided by Princess Lisa
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
- Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).
Nutrition Facts : Calories 135.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 284.8, Carbohydrate 16.1, Fiber 4.9, Sugar 8.9, Protein 2.1
CARROTS IN WHITE WINE SAUCE
These golden petite carrots in this creamy sauce and white wine are nicely enhanced by the flavor of the chives. Makes a great side dish with your holiday ham or turkey even roast.
Provided by Pat Duran
Categories Casseroles
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a small sauce pan add the butter in chunks,melt slightly ,then add the carrots and chives. Cover and saute about 3 minutes.
- 2. Stir in the salt and the water. Cover and simmer until carrots are almost tender, about 8 minutes. Sprinkle with the flour and cook, stirring until flour is bubbly.
- 3. Remove from heat and gradually stir in the cream and white wine. Cook, stirring until thickened. Serve with your favorite dinner menu. Note: When cooked, alcoholic content evaporates off leaving the desired flavor.
RED WINE AND MAPLE-GLAZED CARROTS
Categories Herb Onion Vegetable Side Vegetarian Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
- Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
- Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
- Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
- Remove from heat and stir in dill.
ROASTED CARROT SAUCE
Provided by Food Network
Yield 8 servings with Polenta Napole
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
- Variation:
- Use half parsnips and half carrots in the recipe. Follow same cooking instructions.
ROASTED-VEGETABLE AND WINE SAUCE
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Provided by Ruth Cousineau
Categories Garlic Mushroom Onion Tomato Side Roast Thanksgiving Vegetarian Fennel Leek Bell Pepper Carrot Red Wine Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 22
Steps:
- Roast vegetables:
- Preheat oven to 450°F with rack in middle.
- Wash leek halves and pat dry.
- Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
- Soak porcini and make bouquet garni while vegetables roast:
- Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
- Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
- Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
- Make stock:
- Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
- Make sauce:
- Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.
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