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MyCookbook Member: Janice Therese Mancuso
Recipe Category: Side Dish
Recipe Preparation Level: easy
Adapted from Herbed-Wine Cuisine
1 cup rosť
3 sprigs fresh parsley
3 sprigs fresh marjoram
2 tablespoons butter or margarine
1 pound carrots, peeled and sliced thin
Pour wine into a small bowl. Strip leaves off stems of parsley and marjoram and place leaves and stems in wine. Let marinate at room temperature for at least 1 hour. Strain wine.
In a large skillet melt butter with 1/2 cup of wine over medium heat. Add carrots. Increase heat to high and cook, stirring often until liquid has evaporated. Add remaining 1/2 cup wine and cook, stirring constantly until carrots are golden brown and liquid has evaporated.
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