Carrots In White Wine Sauce Recipes

LENTILS WITH WHITE WINE, HERBS AND TOMATOES

Steps:

• In a large stockpot, heat the oil over medium heat. Add the onions and carrot and saute for 5-10 minues until the onion is translucent. Add the lentils and stir to coat with the oil. Add the broth, tomatoes, wine, parsley, bay leaf, and a good grinding of pepper. Leave to simmer over a low heat with the cover ajar until the lentils are tender and most of the liquid has been absorbed (about 1 hour). Serve in shallow bowls with a dollop of sour cream, a sprinkling of cilantro, and (essential!) half a lime for squeezing (not included in the nutritional breakdown). Serves 6.

CARROTS IN WHITE WINE SAUCE

Steps:

• 1. In a small sauce pan add the butter in chunks,melt slightly ,then add the carrots and chives. Cover and saute about 3 minutes.
• 2. Stir in the salt and the water. Cover and simmer until carrots are almost tender, about 8 minutes. Sprinkle with the flour and cook, stirring until flour is bubbly.
• 3. Remove from heat and gradually stir in the cream and white wine. Cook, stirring until thickened. Serve with your favorite dinner menu. Note: When cooked, alcoholic content evaporates off leaving the desired flavor.

LEEKS IN WHITE WINE SAUCE

Steps:

• Discard the tough outer leaves and trim the leeks first. Cut through the leeks to separate the green part from the white bit. Finely slice the green parts of the leeks. For the white bulb bits of the leeks peel away the tough outer layer then slice into 1-inch pieces. Rinse the leeks thoroughly to remove any trapped grit.
• Melt the butter and olive oil in a large frying pan over medium heat. Once melted add the sliced garlic and allow to gently cook until softened. Add the sliced green leeks to the pan and cook on a low heat for about 15 minutes, or until soft.
• Toss the white leeks into the pan and coat with the garlicky, leeky butter. Season with salt and pepper.
• Tip the leeks into a baking tin followed by the lemon juice, white wine, and chicken stock. Place a square of baking paper on top and cover the pan with foil.
• Bake in the oven at 180C for about 35-40 minutes, or until the leeks are fork-tender.

CARROTS GLAZED IN BUTTER SAUCE

Steps:

• In a large pot combine chicken stock and sugar together and bring to a boil.
• Let cook for 5 minutes.
• Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
• Add the butter off heat and whisk it inches.
• Add Parsley.
• Pour over steamed carrots.
• (Note: i use a mandoline to cut my carrots).

CARROTS SAUTEED IN WINE

Steps:

• In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
• Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).

CHICKEN IN WHITE WINE SAUCE WITH VEGETABLES

Steps:

• Combine chicken and the marinade ingredients and separate in two large ziplock bags. Place in refrigerator and let sit for 2 hours. Turn the bags over every 30 minutes to saturate all sides.
• When finished marinating, cut a small hole in the corner of the ziplock bag, drain and reserve the wine. Remove the Chicken and pat dry with paper towels. Discard the other ingredients in the bag.
• Preheat the oven to 350°F.
• Generously salt and pepper each of the chicken pieces. Heat the olive oil over medium-high heat in a large Dutch oven.
• Work in batches and sear both sides of the chicken. Adjust the heat as needed. Cook the skin side down for 7 minutes, turn and cook another 5 minutes. Drain chicken on a wire rack placed over a shallow roasting pan.
• Add mushrooms to the Dutch oven and cook over medium-high heat until the mushrooms release their moisture and are browned, about 10-12 minutes. Use a spatula to loosen all the chicken bits from the bottom of the pan.
• Add the onion, celery, carrots, and garlic. Season with salt and pepper to taste. Continue to cook on medium-high, stirring frequently for about 6-8 minutes, until browned and semi-softened.
• Add the reserved wine, thyme, bay leaves, pearl onions, and red potatoes.
• Refrigerate the chicken breasts.
• Loosen any additional browned bits on the bottom of the pan. Stir in the chicken stock and bring to a soft boil.
• Reduce heat to a simmer.
• Add the chicken thighs and legs atop the vegetables with the skin side up and not submerged in the liquid. Add the additional chicken juices from the roasting pan.
• Cook in a 350° F oven for 1 hour.
• Add the chicken breast to the pan with the other meat and cook for an additional 20-25 minutes or until the breasts register 158-160°F on an instant-read thermometer in the thickest part of the chicken.
• Serve pieces of chicken atop a bed of veggies with juices. Garnish with chopped parsley.

ROASTED-VEGETABLE AND WINE SAUCE

Steps:

• Roast vegetables:
• Preheat oven to 450°F with rack in middle.
• Wash leek halves and pat dry.
• Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
• Soak porcini and make bouquet garni while vegetables roast:
• Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
• Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
• Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
• Make stock:
• Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
• Make sauce:
• Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.