On the Side #17: Carrots in Vermouth

What a great variation on steamed carrots! The alcohol burns off, so everyone in the family can enjoy them.

- Recipe -

● 2 T. butter

● 1/3 cup sugar

● 3/4 cup dry vermouth

● 1 small onion, finely diced

● 3 stalks celery, with leaves, finely diced

● 2 lb. carrots, peeled & sliced 1/4" thick

1. Place all ingredients in a saucepan. Stir to mix the vegetables and coat everything with the sugar & vermouth.

2. Place over high heat and bring to a simmer. Reduce heat to low, put the lid on and cook for about 20 minutes. Test one of the carrots with a knife; they're done when just barely tender.

Download pdf recipe for: Carrots in Vermouth