Recipe - Carrots And Green Onions In Balsamic Vinegar

One fourth cup Dry sherry or defatted stock
One half cup Green onions; chopped
2 lg Carrots; thinly cut or sliced up
3 tablespoon Balsamic vinegar
1 teaspoon Honey
Minced chives; for garnish

Heat sherry in heavy 10inch skillet over mediumhigh heat until small
bubbles appear. Add green onions and carrots and cook, stirring, until
liquid evaporates, about 5minutes. Add vinegar and honey. Reduce heat to
low. Cover and cook 35 minutes or until carrots are tender, watching
carefully to avoid scortching. Transfer to serving bowl. Garnish with
chives. Yield: 23 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 MCRecipe Digest V1 #892 by Lisa Minor lisa@cybermill.com on
Nov 8, 1997