- 1/3 cup Old York Cellars Riesling
- 16 ozs baby carrots
- 1 tbsp cold butter
- 1 tbsp fresh parsley or thyme, chopped
- pinch salt
In a medium skillet, add the carrots and Riesling to cover the bottom of the pan. Cover and cook over medium-low heat, adding a little more wine if it dries out, until tender when pierced with a fork, about 20 minutes. Uncover the pan and cook over high heat until most of the wine has evaporated. Turn off the heat and add the butter, herbs and salt; toss to coat.