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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I have enjoyed this recipe for many years. I especially like the way the wine blends with the sugar to give the carrots a slightly sweet taste. I prefer using baby carrots and chop each carrot into 3 little round pieces. I adapted this recipe from Southern Living 1981 Annual Recipes. Ingredients:
1 lb carrot, chopped |
1 cup celery, finely chopped |
1 small onion, finely chopped |
1/2 cup chardonnay wine |
2 tablespoons sugar |
2 tablespoons butter or 2 tablespoons margarine |
1/8 teaspoon dried dill |
Directions:
1. Place all ingredients in a large saucepan.
2. Cover and cook over medium heat until tender, usually 10 to 15 minutes.
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