The other day I found some cute baby carrots in the market and had to bring them home. My boys have been munching on them as is, but for our Thanksgiving dinner (we’re Canadian so we celebrated Oct. 11) I made them up with some white wine. They turned out wonderfully!
These perfectly glazed carrots are cooked just enough to taste wonderful, without turning mushy. The white wine and broth make these a very tasty side dish to accompany your turkey.
White Wine Baby Carrots
2 dozen baby carrots
4 sticks celery, chopped
1 c. white wine
1/2 c. margarine
1/2 c. chicken broth
Melt the butter in a deep frying pan and add celery and carrots. Cook for two minutes.
Add the broth and wine and reduce heat. Let simmer until the liquid is nearly gone and the carrots are tender. Serve hot.Print or share this recipe using the icons above!