• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Braised Carrots and Baby Onions in White Wine

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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


Melt butter in a heatproof casserole or large frying pan over medium heat.
Add carrots and onions and saute until lightly browned.

Add raisins, wine, the water, salt and pepper to taste, and bay leaf. Bring
to a boil. Reduce heat to low, cover, and braise, stirring occasionally,
until vegetables are tender (about 35 minutes). Do not overcook.

Remove vegetables from liquid with a slotted spoon and set aside.

Raise heat to medium-high, uncover, and cook until liquid reduces to a
syrupy glaze (about 10 minutes).

Return vegetables to liquid and heat through. (This dish can be kept,
covered, for up to 2 days in the refrigerator, and reheated in a covered
pan over low heat or in a low oven.)

Taste and add more salt and pepper, if needed. Serve hot. Serves 4.

TIP: To peel the onions, drop them into a saucepan of boiling water and
boil 1 minute. Drain, rinse with cold water until cool, then peel with a
sharp paring knife.

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