Name: Carrots in Wine Sauce
Yield: 5 servings
Ingredients: 8 carrots, peeled and sliced 1/8-inch thick; 3 Tbsp butter; 1 bunch green onions, chopped; 0.25 tsp salt; 1 Tbsp water; 4 tsp all-purpose flour; 0.667 cup half and half; 3 Tbsp or orange juice dry white wine

Vegetables

Serves 5

8 ingredients

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Ingredients

8 carrots, peeled and sliced 1/8-inch thick
3 Tbsp butter
1 bunch green onions, chopped
¼ tsp salt
1 Tbsp water
4 tsp all-purpose flour
⅔ cup half and half
3 Tbsp or orange juice dry white wine

Method

Saute the carrots and onions in the butter 3 minutes. Add the salt and water; cover and simmer 7 minutes until the carrots are almost tender.
Sprinkle with the flour and cook, stirring, until bubbly. Remove from heat and gradually stir in the cream and wine. Cook, stirring, until thick. Serve immediately or refrigerate and reheat over low heat, stirring until just heated through.

Notes

Rosauers recipe card VG-33 ("serve topped with parsley"). Serves 4-6.

Original card

The recipe above was transcribed from this scan of Vera’s original card.