Tender young carrots from Holland Ranch and Sweet Cyndee wine combine to make a delicious dish! In a deep sauté pan over medium heat, sauté 2 tablespoons minced spring onion in 1 tablespoon butter until softened. Add 1 pound of young carrots with green tops, peeled and greens trimmed to 1/2 inch. Cover the pan and allow the carrots to cook flipping occasionally. Once seared slightly add 1 cup of Sweet Cyndee dessert wine & increase heat to high and add 4 sprigs of fresh Thyme. After it reaches a boil reduce heat to medium and allow liquid to reduce uncovered. When wine glaze just covers the base of the pan, remove thyme sprigs, add cracked pepper and salt to taste! Show us your carrots and receive 20% off one bottle of Sweet Cyndee!
Wine & Farmers Market Recipe of the Week!
Monday, June 27, 2011 12:00 AM