Best Fancy Carrots In Wine Sauce Recipes

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CARROTS SAUTEED IN WINE



Carrots Sauteed in Wine image

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

Provided by Princess Lisa

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/4 cups white wine
3/4 cup chicken broth
1 teaspoon butter
1 1/2 lbs baby carrots

Steps:

  • In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
  • Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).

Nutrition Facts : Calories 135.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 284.8, Carbohydrate 16.1, Fiber 4.9, Sugar 8.9, Protein 2.1

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

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

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

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.

RED WINE AND MAPLE-GLAZED CARROTS



Red Wine and Maple-Glazed Carrots image

Categories     Herb     Onion     Vegetable     Side     Vegetarian     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3/4 cup thinly sliced shallots (2 large)
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper
2 pound carrots, cut diagonally into 3-inch pieces
1/3 cup pure maple syrup
1 cup dry red wine
2 teaspoons cider vinegar
2 tablespoons chopped fresh dill

Steps:

  • Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
  • Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
  • Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
  • Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
  • Remove from heat and stir in dill.

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

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.

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY



Baked Carrots with Cumin, Thyme, Butter and Chardonnay image

I love this dish made with baby carrots, but feel free to use fat old ones sliced at an angle if you please. Butter and wine make a fantastic sauce which just makes it for me. Serve with anything you like.

Provided by Jamie Oliver

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 pound baby carrots, preferably organic, scrubbed and left whole, tops removed
1/2 teaspoon cumin seeds, crushed
1 handful fresh thyme leaves
4 knobs butter (about 4 tablespoons)
Salt and freshly ground black pepper
1 glass Chardonnay (about 5 ounces)

Steps:

  • Preheat the oven to 425 degrees F. Tear off around 5feet of kitchen foil and fold it in half to give you double thickness. Place everything but the wine and seasoning in the middle of the foil. Bring up the sides and pour in the white wine. Season well. Fold or scrunch the foil together to seal. Cook in the preheated oven for 45 minutes until the carrots are tender. You may need to cook it for longer if the carrots are bigger than baby ones;

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