Try this Braised Carrots and Baby Onions in White Wine recipe, or contribute your own.

Still searching for what to cook ?

Name: Braised Carrots and Baby Onions in White Wine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/3 c Dry white wine; 1/4 c Butter or less; 1 Bay leaf; 1 lb Carrots quartered; 1/3 c Water; 1/2 lb Small boiling onions peeled; 1/2 c Raisins; Salt

Find the most delicious recipes here

INGREDIENTS

1/3 c Dry white wine
1/4 c Butter ; or less
1 Bay leaf
1 lb Carrots ; quartered
1/3 c Water
1/2 lb Small boiling onions ; peeled
1/2 c Raisins
Salt

Servings

INSTRUCTIONS

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. *Universal Press Syndicate, 1998/04/08 >Riverside PE >Hanneman/Buster/McRecipe Story: Whod guess that a little white wine and a handful of raisins could bring out the best in carrots and onions? As the vegetables braise, the cooking liquid thickens into a sweet-sour glaze, giving the food an irresistible sheen. This side dish makes a fine accompaniment to roast chicken or beef. Its also ideal for entertaining because it can be made ahead and stored in the refrigerator, then reheated shortly before serving. Recipe by: Annette Gooch, UPS Posted to MC-Recipe Digest by KitPATh on Apr 08, 1998

NOTES

Alert editor

Braised Carrots and Baby Onions in White Wine

1/3 c Dry white wine
1/4 c Butter or less
1 Bay leaf
1 lb Carrots quartered
1/3 c Water
1/2 lb Small boiling onions peeled
1/2 c Raisins
 Salt

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.    *Universal Press Syndicate, 1998/04/08 >Riverside PE  >Hanneman/Buster/McRecipe    Story: Whod guess that a little white wine and a handful of raisins could  bring out the best in carrots and onions? As the vegetables braise, the  cooking liquid thickens into a sweet-sour glaze, giving the food an  irresistible sheen. This side dish makes a fine accompaniment to roast  chicken or beef. Its also ideal for entertaining because it can be made  ahead and stored in the refrigerator, then reheated shortly before serving.    Recipe by: Annette Gooch, UPS    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,  1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (238g)
Recipe Makes: 4

Calories: 298
Calories from Fat: 108 (36%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.6g
Cholesterol 30.5mg		9 %
Sodium 166.4mg		6 %
Potassium 758.1mg		20 %
Total Carbohydrate 48.9g		14 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 43.3g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 298

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe