White Wine Carrots*

I live in a townhome, and have a great, spacious patio…which means limited space for gardening. Running around the entire patio, are flower gardens…which I use to garden in! And my summer garden just finished up the last of its crops and this past weekend I planted my winter/fall garden! Here in Florida we can plant a lot of things that most other parts of the country can’t….which is awesome and I love making all you Yankees jealous! :-)

This year I have planted: 2 types of tomatoes, white and purple eggplant, jalapeno, 8 colors of bell peppers, butternut squash, basil, rosemary, cilantro, thyme, parsley, chives, green onions, radishes, and carrots! I am so excited for it all and can not wait until I start getting some produce from it! Especially the carrots so I can start grabbing them out of my garden for this recipe…instead of having to go to the Farmer’s Market!  I got the inspiration for this recipe when Jorge and I dined at Flemings Steakhouse…but sadly they did not share this recipe and I could not find anything online. So these are my interpretation! And I think they are pretty delicious!

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White Wine Carrots

Yield: 4 servings

Ingredients:

2 tablespoons olive oil
1 cup white onion, chopped
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
1 tablespoon Splenda brown sugar
salt and pepper to taste

Directions:

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.

270 calories per serving

Source The Novice Chef Blog

 

 

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13 Responses to “White Wine Carrots”

  1. 1

    TheKitchenWitch — September 21, 2010 @ 9:23 am

    Got a kick out of the tag: ass-friendly. I use that one, too! I love a girl with a sense of humor!

  2. 2

    ErinsFoodFiles — September 21, 2010 @ 9:36 am

    Wow! This sounds really really good!

  3. 3

    Heather (Heather's Dish) — September 21, 2010 @ 9:56 am

    this sounds so interesting! i know i’d gobble ‘em up…not sure about the hubs though :) means more for me!

  4. 4

    sterling style — September 21, 2010 @ 1:10 pm

    This looks amazing! I want some for lunch!

  5. 5

    Juliana — September 21, 2010 @ 1:27 pm

    Lovely carrot dish…looks so pretty and must taste very yummie, specially with the raisins in it…great photo!

  6. 6

    Kerstin — September 21, 2010 @ 10:35 pm

    I’m not a huge carrot fan, but these look tasty! And I just voted for you – love your creative post :)

  7. 7

    Jenna — September 22, 2010 @ 12:23 pm

    Oh yeah! These look incredible! White wine is one of my absolute favorite cooking ingredients . . .

  8. 8

    Georgia @ The Comfort of Cooking — September 22, 2010 @ 1:53 pm

    I’ll be setting this recipe aside to try for Thanksgiving! Those carrots and onions and herbs together just look incredible. Thanks for sharing this, Jessica!

  9. 9

    Eliana — September 22, 2010 @ 3:04 pm

    This looks like the perfect side dish! And I’m so jealous that you can grow all that amazing food. Maybe one day I’ll have outdoor space :)

  10. 10

    Esmeralda — September 27, 2010 @ 10:38 am

    These carrots look delicious! They may make an appearance on my Thanksgiving side dish offerings!

  11. 11

    natalie (the sweets life) — September 27, 2010 @ 11:29 am

    NICE! I’m always looking for new side dishes and ways to use up white wine :) jackpot!

  12. 12

    tigerfish — September 27, 2010 @ 9:16 pm

    I really like the addition of golden raisins in there :)…that’s genius!

  13. 13

    In the world of food this week – 25th September « iEyeFood — October 4, 2010 @ 2:39 am

    [...] The Novice Chef continues to astound me with her inspiring recipe for White Wine Carrots. They look delicious already but I’d try adding in some olives as well! [...]

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