Recipe - Braised Carrots And Baby Onions In White Wine

One fourth cup Butter; or less
1 pound Carrots; quartered
lengthwise and cut in 2"
pieces
One half pound Small boiling onions; peeled
One half cup Raisins
1/3 cup Dry white wine
1/3 cup Water
Salt and freshly ground
pepper; to taste
1 Bay leaf

Melt butter in a heatproof casserole or large frying pan over medium heat.
Add carrots and onions and saute until lightly browned.

Add raisins, wine, the water, salt and pepper to taste, and bay leaf. Bring
to a boil. Reduce heat to low, cover, and braise, stirring occasionally,
until vegetables are tender (about 35 minutes). Do not overcook.

Remove vegetables from liquid with a slotted spoon and set aside.

Raise heat to mediumhigh, uncover, and cook until liquid reduces to a
syrupy glaze (about 10 minutes).

Return vegetables to liquid and heat through. (This dish can be kept,
covered, for up to 2 days in the refrigerator, and reheated in a covered
pan over low heat or in a low oven.)

Taste and add more salt and pepper, if needed. Serve hot. Serves 4.

TIP: To peel the onions, drop them into a saucepan of boiling water and
boil 1 minute. Drain, rinse with cold water until cool, then peel with a
sharp paring knife.

*Universal Press Syndicate, 1998/04/08 Riverside PE
Hanneman/Buster/McRecipe

Story: Who'd guess that a little white wine and a handful of raisins could
bring out the best in carrots and onions? As the vegetables braise, the
cooking liquid thickens into a sweetsour glaze, giving the food an
irresistible sheen. This side dish makes a fine accompaniment to roast
chicken or beef. It's also ideal for entertaining because it can be made
ahead and stored in the refrigerator, then reheated shortly before serving.

Recipe by: Annette Gooch, UPS

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 08,
1998