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Rose Carrots
1 lb. package baby carrots
1 cup dry rose wine
1 small sprig of fresh rosemary
1 tablespoon unsalted butter
Put the carrots in a saucepan and cover with water. Cook, covered over medium high heat for 10 to 15 minutes.
To make this recipe even quicker, I microwave the carrots on high for about 3 to 5 minutes.
Drain the carrots and return to pan. Add the rest of the ingredients.
Lower the heat to low and coninue cooking until they are done to your taste.
When almost ready to serve, add the butter. Turn the burner to high and cook the carrots until the wine is almost gone. Watch carefully to make sure the carrots do not brown.
Stir gently to glaze the carrots in the sauce. Serve hot.
Serves 4.
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Rose Carrots
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Category: Recipes
Prep Time: Cook Time: Total Time:
Rose Carrots
1 lb. package baby carrots
1 cup dry rose wine
1 small sprig of fresh rosemary
1 tablespoon unsalted butter
Put the carrots in a saucepan and cover with water. Cook, covered over medium high heat for 10 to 15 minutes.
To make this recipe even quicker, I microwave the carrots on high for about 3 to 5 minutes.
Drain the carrots and return to pan. Add the rest of the ingredients.
Lower the heat to low and coninue cooking until they are done to your taste.
When almost ready to serve, add the butter. Turn the burner to high and cook the carrots until the wine is almost gone. Watch carefully to make sure the carrots do not brown.
Stir gently to glaze the carrots in the sauce. Serve hot.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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