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Carrots in Vermouth

Carote al Vermouth
Here is a great way to dress up ordinary carrots with new flavor - use vermouth!


6 large carrots peeled, quartered and diced

4 tablespoons butter

1 teaspoon salt

1 tablespoon sugar or honey

2/3 cup inexpensive white vermouth

1/4 cup chopped parsley


Put the carrots in a pot with the butter, salt, and sugar. Cook for a few minutes.

Add the vermouth and a couple tablespoons water.

Cover the pot and stew the carrots until soft, about 10 minutes.

Uncover and cook a few minutes more, stirring often until the carrots are glazed looking.

Transfer to a serving bowl and sprinkle on the parsley.



  1. Lynn's avatar


    The ingredients listed here aren't for this recipe -- unless this somehow changes peas and pancetta into carrots! Can you put the correct ingredients here? Thanks!
  2. Maria S. carey's avatar

    Maria S. carey

    Dear Maryann,

    I enjoy watching you cook on Create TV, Long Island, NY.

    Thank you for being so generous with your recipes. Everything looks delicious always.

    May God bless you and your family.


    Maria Carey
  3. Nancy's avatar


    The carrots certainly aren't diced in the accompanying photo or on the TV show.

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