Carrots In Vermouth Recipes

CARROTS IN VERMOUTH

Steps:

• Heat a frying pan and add the carrots and butter. Sauté until they just begin to brown.
• Add the vermouth and simmer for 5 minutes, uncovered. Stir them often.
• Adjust to taste with salt and pepper. Garnish with parsley.

WINTER VEGETABLES BRAISED IN VERMOUTH

Steps:

• Wash the fennel, then remove the outer layer if it is tough. Cut the bulb in half, then slice into pieces about a half inch across and three inches long. Remove the leaves and chop them finely.
• Peel the carrots and cut them into slices about the size of the fennel pieces. Wipe the mushrooms clean, discard the tough stems and cut the caps into slices about a quarter-inch thick.
• Melt the butter in a large deep skillet over medium heat. Add the fennel and carrots and stir until they are coated. Add the vermouth, cover partway and simmer for five minutes. Add the mushroom slices, cover the pan partway again and simmer for an additional five minutes.
• Remove the cover, stir in the cream and reserved fennel leaves and cook until the liquid thickens a bit and the vegetables are tender but not limp. Season with salt and pepper to taste and serve hot.

CARROT VICHYSSOISE

Steps:

• Melt butter in large saucepan over medium-low heat.
• Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
• Mix in potatoes and 1/2 teaspoon thyme.
• Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
• Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
• Add cream, season with salt, pepper and lemon juice.
• (can be prepared 2 days ahead. Cover and refrigerate.).
• Stir over medium heat until warmed through.
• Garnish with minced fresh thyme and serve.