Braised Carrots and Baby Onions in White Wine
| Yield: | 4 Servings |
| Categories: | Vegetables, Soups |
| 1/4 | c | Butter; or less |
| 1 | lb | Carrots; quartered lengthwise and cut in 2" pieces |
| 1/2 | lb | Small boiling onions; peeled |
| 1/2 | c | Raisins |
| 1/3 | c | Dry white wine |
| 1/3 | c | Water |
| Salt and freshly ground pepper; to taste | ||
| 1 | Bay leaf |
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