Braised Carrots And Baby Onions In White Wine
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Braised Carrots And Baby Onions In White Wine
  Vegetables    Carrots    Wine    Stews  
Last updated 6/12/2012 1:09:58 AM. Recipe ID 37065. Report a problem with this recipe.
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      Title: Braised carrots and baby onions in white wine
 Categories: Vegetables, Stew
      Yield: 4 Servings
 
    1/4 c  Butter; or less
      1 lb Carrots; quartered
           -lengthwise and cut in 2"
           -pieces
    1/2 lb Small boiling onions; peeled
    1/2 c  Raisins
    1/3 c  Dry white wine
    1/3 c  Water
           Salt and freshly ground
           -pepper; to taste
      1    Bay leaf
 
  Melt butter in a heatproof casserole or large frying pan over medium
  heat. Add carrots and onions and saute until lightly browned.
  
  Add raisins, wine, the water, salt and pepper to taste, and bay leaf.
  Bring to a boil. Reduce heat to low, cover, and braise, stirring
  occasionally, until vegetables are tender (about 35 minutes). Do not
  overcook.
  
  Remove vegetables from liquid with a slotted spoon and set aside.
  
  Raise heat to medium-high, uncover, and cook until liquid reduces to a
  syrupy glaze (about 10 minutes).
  
  Return vegetables to liquid and heat through. (This dish can be kept,
  covered, for up to 2 days in the refrigerator, and reheated in a
  covered pan over low heat or in a low oven.)
  
  Taste and add more salt and pepper, if needed. Serve hot. Serves 4.
  
  TIP: To peel the onions, drop them into a saucepan of boiling water
  and boil 1 minute. Drain, rinse with cold water until cool, then peel
  with a sharp paring knife.
  




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Recipe ID 37065 (Apr 03, 2005)

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