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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