2 lbs carrots
1 cup dry white wine
3 1/2 tablespoons butter
salt and pepper
1. Peel carrots and then rinse them under cold water. Slice thin with a food processor or by hand, but try to keep them the slice the same size.
2. Place the carrots into a 4 to 5 quart pot. Cover them half way with water. Bring the water to a boil and then turn the flame down to simmer. Cook 15 to 20 minutes while stirring occasionally. If any water is still left in the pot, then drain.
3. Add 1 cup of dry white wine to the carrots. Cook another 15 to 20 minutes until carrots are tender, stir occasionally.
4. Add butter, salt and pepper to taste, and cook 5 minutes more. Serve immediately.
7. Enjoy – Carrots never tasted so good!
Every year our family’s Christmas dinner is hosted by our son, Tom, and his wife, Christine. Tom, a chip off the old block, enjoys cooking and trying new recipes for these holiday dinners. Though he manages to serve new dishes every year, there is one dish that always appears on his menu: Tom’s Carrots. I named it Tom’s Carrots, and I look forward to having them every Christmas.
This year after the holidays, I asked Tom for his recipe so I could share it with my Somebody’s Mom’s audience. He gave me instructions over the phone, so please consider that every measured amount for each ingredient is actually an estimation on my part. Tom (hey, he’s a guy after all) just provided the ingredients for his carrot dish.
Fortunately, I have been cooking for a long, long time and a recipe without amounts does not deter me. Most of my recipes are creations from someone telling me the basic ingredients of a dish they made and me figuring out the rest on my own! Not every recipe is a hit on the first try, but most of them are pretty close. Half the fun of cooking something new is the trial and error part. This carrot recipe was one of the easier ones to figure out.
So, till next time and my next experiment…..umm…..recipe, enjoy Tom’s Carrots. As mom used to say, “eat your carrots, they’re good for your eyes!”