Carrots and green onions in balsamic vinegar
2 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Dry sherry or defatted stock |
½ | cup | Green onions; chopped |
2 | larges | Carrots; thinly sliced |
3 | tablespoons | Balsamic vinegar |
1 | teaspoon | Honey |
Minced chives; for garnish |
Directions
Heat sherry in heavy 10-inch skillet over medium-high heat until small bubbles appear. Add green onions and carrots and cook, stirring, until liquid evaporates, about 5-minutes. Add vinegar and honey. Reduce heat to low. Cover and cook 3-5 minutes or until carrots are tender, watching carefully to avoid scortching. Transfer to serving bowl. Garnish with chives. Yield: 2-3 servings.
Per serving: 49 Calories; less than one gram Fat (3% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 27mg Sodium NOTES : This simple saute of carrots and green onions is an excellent side dish for grilled foods.
Recipe by: Mary Carroll
Posted to MC-Recipe Digest V1 #892 by Lisa Minor <lisa@...> on Nov 8, 1997
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