White Wine Carrots

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, White Wine Carrots might be a recipe you should try. One serving contains 243 calories, 2g of protein, and 7g of fat. This recipe serves 4 and costs $1.34 per serving. This recipe from The Novice Chef Blog has 162 fans. Head to the store and pick up carrots, herbs, salt and pepper, and a few other things to make it today. Many people really liked this beverage. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is pretty good. Try Wine-Glazed Carrots, CARROTS COOKED IN WINE, and Beef with red wine & carrots for similar recipes.

Servings: 4

 

Ingredients:

2 1/2 (about 1 lb) cups sliced (and peeled) carrots

1 cup dry white wine

1/2 cup golden raisins

1 teaspoon herbs de provence

2 tablespoons olive oil

salt and pepper to taste

1 tablespoon Splenda brown sugar

1 cup white onion, chopped

Equipment:

frying pan

Cooking instruction summary:

In a large deep skillet over medium heat, drizzle 2 tablespoons olive oil. Add onions and carrots once hot and allow to cook, stirring occasionally, until onions are translucent. Add the wine, bring mixture to a boil, turn down to a simmer, and cook, stirring occasionally, until the liquid has reduced by half. Add the raisins and simmer for about 5-10 more minutes until another 1/4th of the liquid has reduced (leaving some liquid as it makes a lovely sauce).Stir in herbs de provence, Splenda brown sugar, and salt and pepper and allow to cook for another minute or so. Remove from heat and serve immediately.

 

Step by step:


1. In a large deep skillet over medium heat, drizzle 2 tablespoons olive oil.

2. Add onions and carrots once hot and allow to cook, stirring occasionally, until onions are translucent.

3. Add the wine, bring mixture to a boil, turn down to a simmer, and cook, stirring occasionally, until the liquid has reduced by half.

4. Add the raisins and simmer for about 5-10 more minutes until another 1/4th of the liquid has reduced (leaving some liquid as it makes a lovely sauce).Stir in herbs de provence, Splenda brown sugar, and salt and pepper and allow to cook for another minute or so.

5. Remove from heat and serve immediately.


Nutrition Information:

Quickview
244k Calories
2g Protein
7g Total Fat
33g Carbs
13% Health Score
Limit These
Calories
244k
12%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
33g
11%

  Sugar
21g
24%

Cholesterol
0.0mg
0%

Sodium
279mg
12%

Alcohol
6g
34%

Get Enough Of These
Protein
2g
4%

Vitamin A
18954IU
379%

Vitamin K
24µg
23%

Fiber
4g
19%

Manganese
0.36mg
18%

Potassium
601mg
17%

Vitamin B6
0.29mg
15%

Vitamin C
10mg
13%

Vitamin E
1mg
12%

Phosphorus
83mg
8%

Folate
30µg
8%

Magnesium
30mg
8%

Vitamin B3
1mg
7%

Vitamin B2
0.12mg
7%

Iron
1mg
7%

Copper
0.14mg
7%

Calcium
66mg
7%

Vitamin B1
0.1mg
7%

Vitamin B5
0.41mg
4%

Zinc
0.49mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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