Pan-Roasted Carrots

In the autumn, visitors to the Bistrot invariably ask us how we make carrots taste so yummy. Here's the answer — give it a try!

2 pounds of carrots — peeled and sliced (all the same size)
2-3 tbs butter
salt and pepper
1 cup full-bodied red wine
1 cup stock or water
chopped chives and parsley

Saute carrots in butter, salt and pepper until just slightly (but not too) brown — about 10 minutes or until the juices are released, stirring occasionally.

Add red wine and stir to combine pan juices and goodies. Cook until liquid is reduced to a syrup consistency. Add stock or water. Cover and continue cooking on very low heat until carrots are tender. If necessary, reduce liquid until thick. Add one tablespoon butter and chopped chives and/or parsley.