posted by scooby 11-11-100 11:19 AM
Gus' Carrots
2 pounds Large Carrots, peeled -- thickly sliced
1 cup Chicken Broth
1/2 cup Dry White wine
4 tablespoons Butter
Salt and Pepper to taste
Carrots should be very fresh; keep slices in cold water until ready to use. Bring broth and wine to a boil in a large saucepan; add carrots. Cover and cook on medium heat 8-10 minutes or until tender. Stir in butter, salt and pepper; cover and simmer 5-6 minutes. Serve at once.