Carrots & Grapes Vermouth Recipe

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Carrots & Grapes Vermouth Ingredients

2 package green giant frozen carrots *
3 tbsp brown sugar, firmly packed
3 tbsp vermouth
2 tsp cornstarch
2 tbsp water
3/4 cup green grapes, halved
3/4 cup red grapes, halved

A Recipe for
Carrots & Grapes Vermouth

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Carrots & Grapes Vermouth

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Carrots & Grapes Vermouth Directions

* 2 (10-oz.) pkg. Green Giant Crinkle Cut Carrots Frozen in Butter
Sauce.

Cook carrots according to pkg. directions. Slit pouch open and drain
butter sauce into med. saucepan. Stir in brown sugar and vermouth. In
small bowl, mix cornstarch and water until smooth. Blend into butter
sauce. Heat over low heat, stirring constantly, until mixture is
smooth and slightly thickened. Add carrots and grapes. Heat
additional 2 mins.

TIP: To make ahead, prepare carrots as directed, adding grapes just
before serving. Heat thoroughly.

I have never tried this recipe. It comes from my "Pillsbury Festive
Holiday Recipes" cookbook, Classic #13. Marilyn Sultar

Serves: 6

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