Best Carrots In White Wine Sauce Recipes

FANCY CARROTS IN WINE SAUCE

Fancy Carrots in Wine Sauce image

Make and share this Fancy Carrots in Wine Sauce recipe from Food.com.

Provided by Darlene Summers

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb carrot, peel and slice
2 bunches green onions (bulbs only)
1 tablespoon brown sugar
salt and pepper
1/8 teaspoon cayenne pepper
1 teaspoon oregano
4 ounces white wine
5 ounces sour cream
2 tablespoons chopped parsley (to garnish)

Steps:

Melt butter and sauté carrot slices and onion bulbs for 5 minutes.
Stir in sugar, spices and wine.
Cover and simmer for 25 minutes.
When done and ready to serve, top with sour cream and sprinkle with parsley.

Nutrition Facts : Calories 193.8, Fat 8.2, SaturatedFat 4.9, Cholesterol 16.4, Sodium 112.4, Carbohydrate 21.5, Fiber 4.9, Sugar 10.4, Protein 3.4

ROASTED CARROTS WITH CUMIN & WHITE WINE

Roasted Carrots With Cumin & White Wine image

Baby carrots wrapped in a parcel of greaseproof paper and roasted in the oven with white wine and cumin seeds for a deliciously flavored carrot side dish.

Provided by English_Rose

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb baby carrots, large ones halved
5 tablespoons white wine
1 ounce butter
2 teaspoons cumin seeds

Steps:

Pre-heat the oven to 425°F.
Place the carrots in greaseproof paper in a roasting tin.
Pour over the white wine and add the butter to the carrots. Sprinkle over the cumin seeds and toss the carrots until evenly coated.
Fold the greaseproof paper to seal in the moisture and cook in the oven for 45-50 minutes or until the carrots are cooked but still crunchy.

Nutrition Facts : Calories 109.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 132, Carbohydrate 10.3, Fiber 2.1, Sugar 5.6, Protein 1

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Baked Carrots With Cumin, Thyme, Butter and Chardonnay image

From Food Network, courtesy Jamie Oliver. The butter and wine make a fantastic sauce. You can substitute whole carrots sliced at an angle for the baby carrots. Cooked in a foil pouch.

Provided by swissms

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb baby carrots
1/2 teaspoon cumin seed, crushed
1 handful fresh thyme leave
4 tablespoons butter
salt, to taste
fresh ground black pepper, to taste
5 ounces Chardonnay wine

Steps:

Preheat oven to 425°F.
Tear off about 5 feet of aluminum foil and fold it in half.
Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
Cook for 45 minutes or until the carrots are tender.

CARROT AND GINGER SOUP WITH WHITE WINE

Carrot and Ginger Soup With White Wine image

This is from the Easter 2009 Kroger Co. brochure, p.9. I am posting it for safekeeping (and because it looks really good). I have not yet made the recipe, so the times are my best guess. It could probably be done in less time if you cook the carrots while you saute the onions, ginger and garlic. The original recipe calls for baby carrots, but it is easier to search just for carrot recipes, so I changed it.

Provided by dogsandwoods

Categories Low Protein

Time 2h

Yield 10 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs carrots
1/2 cup butter, unsalted
1 cup sweet onion, chopped
1/2 cup fresh ginger, grated
4 garlic cloves, minced
7 cups chicken broth
1 cup white wine, cooking type
1 lemon, juice of
1 pinch cayenne pepper
1/4 teaspoon curry powder
1/4 teaspoon nutmeg
fresh parsley or chives, and
sour cream, to garnish

Steps:

Cook carrots in large pot. Puree and set aside.
Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
Stir in pureed carrots, broth and wine.
Bring to a boil and then reduce to medium heat.
Simmer for 45 minutes, stirring occasionally.
Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
Ladle into soup bowls. Serve hot or chilled.
Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
Refrigerate any leftovers.

Nutrition Facts : Calories 225.1, Fat 13.1, SaturatedFat 7.7, Cholesterol 30.5, Sodium 831.6, Carbohydrate 17.6, Fiber 4.3, Sugar 7.1, Protein 6

CARROTS IN WHITE WINE SAUCE

Carrots in White Wine Sauce image

These golden petite carrots in this creamy sauce and white wine are nicely enhanced by the flavor of the chives. Makes a great side dish with your holiday ham or turkey even roast.

Provided by Pat Duran

Categories Casseroles

Time 20m

Number Of Ingredients 8

Ingredients

12 oz bag petite carrots
4 Tbsp butter
3 Tbsp chives, dried
1/4 tsp salt
1 1/2 Tbsp water
5 tsp all purpose flour
1 c light cream
1/4 c white wine

Steps:

1. In a small sauce pan add the butter in chunks,melt slightly ,then add the carrots and chives. Cover and saute about 3 minutes.
2. Stir in the salt and the water. Cover and simmer until carrots are almost tender, about 8 minutes. Sprinkle with the flour and cook, stirring until flour is bubbly.
3. Remove from heat and gradually stir in the cream and white wine. Cook, stirring until thickened. Serve with your favorite dinner menu. Note: When cooked, alcoholic content evaporates off leaving the desired flavor.