Skip to main content

Betsy Block

Carrots Sauteed with Wine

SERVING SIZE: 4-6 as a side


2 pounds of carrots - peeled and sliced (all the same size)

2-3 tbs butter

salt and pepper

1 cup full-bodied red wine

1 cup stock or water

chopped chives and parsley


Saute carrots over medium heat in butter, salt and pepper until just slightly (but not too) brown -- about 10 minutes or until the juices are released, stirring occasionally.

Add red wine and stir to combine pan juices and goodies. Cook over high heat until liquid is reduced to a syrup consistency. Add stock or water. Cover and continue cooking on very low heat until carrots are tender. If necessary, reduce liquid until thick. Add one tablespoon butter and chopped chives and/or parsley. (I, Betsy, recommend using both.)


NB: Someone wrote in asking if she could make this the day before, then heat it up at the last minute, and the answer is a resounding yes! The carrots will look a little skanky when they're cold (because the butter will be congealed), but just warm 'em up in the 'wave, in a pan on the stove or in the oven (covered) and they'll be glistening like gold again. Could this get any better?