Heat a frying pan and add the carrots and butter or oil. Saute until they just begin to brown. Add the vermouth and simmer for 5 minutes, uncovered. Stir them often. Check for salt and pepper. Little should be needed. Garnish with the chopped parsley. Comments: Your children will like this change. No, I do not worry that children eat foods cooked with wine. The alcohol is gone, absolutely gone! Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 07-27-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 6|
|Calories from Fat: 13 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 103.8mg||4 %|
|Potassium 485.9mg||13 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 10.2g|
|Protein 1.4g||2 %|
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Calories per serving: 72
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