Glazed Carrots

From Everyday with Rachael Ray March 2007



Ingredients:
baby carrots
white wine
butter
herbs
salt

Comments:
Another part of V-Day's meal. I substituted chicken stock for the wine (for two reasons really: 1) I didn't have any white wine (10 jillion bottles of red, but no white), 2) I don't like the taste a white wine takes on when it's cooked down.) Herb-wise I used some parsley and thyme. They were quite good. Nothing too fancy, but it was still an elegant dish.