Serves: 6
Total Calories: 84

1 1/2 pounds carrots scraped and thinly sliced
3 tablespoons butter or margarine
3 tablespoons water
3 tablespoons dry white wine (optional)
1 teaspoon sugar
Salt and white pepper

On top of stove in saucepan, place sliced carrots, butter or margarine, water, optional wine, sugar and a couple of grinds of white pepper and salt to taste. Bring to boil. Butter shallow casserole with tightly fitting lid. Transfer boiling carrots to casserole and put into 350° oven to cook for approximately 1 hour. Carrots should be crisp-tender.

Nutritional Facts:

Serves: 6
Total Calories: 84
Calories from Fat: 50

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