Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Onion - cut small dice (small) 6 Carrots - peeled, and (medium) Cut into 3/4" pieces 3 tablespoons 45ml Unsalted butter 2 cups 474ml Dry white wine 2 tablespoons 30ml Vanilla extract 2 tablespoons 30ml Light brown sugar 2 tablespoons 30ml Vanilla Vinegar (see recipe) Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large, heavy-bottomed saute pan, saute the onion and carrots in the butter over high heat for 3 minutes, stirring constantly. Add the wine and bring to a boil over high heat. Reduce the heat to moderately-low and cook for 20 minutes or until the carrots are tender and the wine has evaporated. Add the vanilla extract, brown sugar, and vanilla vinegar. Cook over moderate heat for 3 to 4 minutes or until the carrots are coated with a medium-brown glaze. Season with salt and pepper and serve immediately. This recipe yields 4 servings.


Send feedback