VINEYARD CARROTS

2 tbsp (25 mL) butter
6 cups (1.5 L) carrot sticks (2 inch/5 cm)
1/2 cup (125 mL) dry white wine or champagne
1/4 cup (50 mL) chicken broth
1 tbsp (15 mL) fresh lemon juice
2 tsp (10 mL) honey
1 tsp (5 mL) dill weed
1/4 tsp (1 mL) salt

Melt butter in a large frypan over medium heat. Add carrots and saute for 2 minutes. Stir in remaining ingredients (wine through salt). Bring to a boil. Reduce heat and simmer, covered, for 7 – 10 minutes or until carrots are tender crisp.

Return to a boil. Boil, uncovered, until liquid is reduced and carrots are tender and glazed. Serves 8.

 
Last updated on September 22, 2017