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Carrots in Vermouth




Source of Recipe


Mai


List of Ingredients




2 (10-oz.) pkg. Green Giant Crinkle Cut Carrots Frozen in Butter Sauce
3 tb Brown Sugar, firmly packed
3 tb Vermouth
2 ts Cornstarch
2 tb chicken broth



Recipe



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 broth until smooth. Blend into butter sauce. Heat over low heat, stirring constantly, until mixture is
smooth and slightly thickened. Add carrots and heat additional 2 mins.