Baby Purchased Carrots with Vermouth

Baby Purchased Carrots with Vermouth

Ingredients:
2 pounds peeled baby carrots
3 tablespoons unsalted butter, melted
1/2 cup sweet vermouth
1/4 cup Vegetable Stock or purchased stock

Directions:
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
1. Combine carrots, butter, vermouth, and vegetable stock in the slow cooker, and stir
well.
2. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until carrots are
tender. Season to taste with salt and pepper, remove carrots from the slow cooker
with a slotted spoon, and serve hot, sprinkling each serving with parsley.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute 1 pound parsnips for 1 pound of the carrots. Peel the turnips and cut
them into rectangles the same size as the carrots.
Fortified wines like vermouth, Port, and Madiera do not need to be refrigerated after opening the
bottle. However, they will not age more once the contents have been exposed to oxygen.
Potatoes with Herbs
While most of the potatoes served in Italy are simply prepared, I’m very fond of this
treatment to add extra flavors to the spuds. They are combined with onions and herbs
and then cooked in stock.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a
medium slow cooker