Arouse a celebration of flavors with thfe only
fine wines blended exclusively for cooking.
Holland House®
S h e rry S im m e re d Carrots
heat until foam y, about 2 m inutes.
Increase heat and stir in carrots.
2
Tbsp butter
Add 1 cup Holland House. Cooking
2
Tbsp packed brown sugar
W ine; bring to a boil. Cover, slightly
1
V
2
lbs petite-cut carrots
reduce heat and boil 8 m inutes.
(about 5 cups)
1
tsp dried sage
1 ’/3 cups HOLLAND HOUSE.
Sherry Cooking W ine or
M arsala Cooking W ine
2
tsp cornstarch
Finely shredded zest
of 1 lem on
1
tsp Dijon mustard
Toasted pecans (optional)
M eanw hile, add cornstarch and
lem on zest to rem aining
1h
cup
cooking w in e; stir w ell to dissolve
cornstarch. W hen carrots have
cooked, add sherry-cornstarch
m ixture. Stir constantly and cook
1-2 m inutes or until sauce has
thickened slightly. Rem ove from
heat and stir in Dijon m ustard.
In a 12" skillet, m elt butter w ith
Serve garnished w ith pecans,
sugar & sage. Cook over m edium
if desired. Serves 8 -10.
Ml ERR*
Memorable Results. Every Time.
v®
Bringing Flavor to Life™
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izkan
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