Carrots With Port

Recipe By : From Bert Greene's Kitchen Bouquets
Serving Size : 4 Preparation Time :0:00
Categories : =Very Good= Vegetables

Amount Measure Ingredient -- Preparation Method
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1 1/2 Lb Carrots
1/4 Cup Olive Oil
2 Cloves Garlic -- Large, mashed
1 Yellow Onion -- Cut in 1/4" slices
Salt And Freshly Ground Pepper
1/4 Cup Strong Beef Stock
3/4 Cup Port Wine
Chopped Parsley -- For garnish

Pare the carrots and cut into thin strips, 2 inches long and 1/4 inch thick.

Heat the oil in a heavy skillet. Add the garlic and onion; cook over low heat 5 minutes. Add the carrots; sprinkle with salt and pepper to taste. Mix well.

Combine the beef stock and port in a small saucepan. Bring to a boil; pour over the carrots. Cook covered over medium heat until carrots are almost tender, about 5 minutes. Remove cover; cook over high heat, stirring frequently, until most of liquid has evaporated. Sprinkle with parsley.

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NOTES : Serves 4 to 5