Carrots chablis
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots |
| 2 | tablespoons | Butter |
| ¾ | cup | Chablis wine |
| ⅛ | teaspoon | Sugar |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | cup | Red grapes; cut in half and seeded |
Directions
Cut carrots into thick, diagonal slices or into julienne strips. Saut‚ carrots in butter. Add wine and cook, covered, until tender. Add seasonings and grapes. Continue cooking for 5 minutes. Yield: 8 to 10 servings.
EVA RAND (MRS. BENJAMIN A.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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