Arouse a celebration of flavors w ith the only
fin e w ines blended exclusively for cooking.
Holland House®
Sherry Simmered Carrots
heat until foamy, about
2
minutes.
Increase heat and stir in carrots.
2
Tbsp butter
Add 1 cup Holland House. Cooking
2
Tbsp packed brown sugar
Wine; bring to a boil. Cover, slightly
Vh
lbs petite-cut carrots
reduce heat and boil
8
minutes.
(about 5 cups)
1
tsp dried sage
IVa cups HOLLAND HOUSE.
Sherry Cooking Wine or
Marsala Cooking Wine
2
tsp cornstarch
Finely shredded zest
of
1
lemon
1
tsp Dijon mustard
Toasted pecans (optional)
Meanwhile, add cornstarch and
lemon zest to remaining
73
cup
cooking wine; stir well to dissolve
cornstarch. When carrots have
cooked, add sherry-cornstarch
mixture. Stir constantly and cook
1-2
minutes or until sauce has
thickened slightly. Remove from
heat and stir in Dijon mustard.
In a 12" skillet, melt butter with
Serve garnished with pecans,
sugar & sage. Cook over medium
if desired. Serves 8-10.
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