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Carrots and Grapes Vermouth****Fjvs25a

A home-style Carrots and Grapes Vermouth****Fjvs25a made with Pk Green Giant Crinkle Cut Tb Water, Vermouth C Red Grapes, and Cornstarch. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2
• 3 tbsp
• 3 tbsp
• 2 tsp

Method (preview)

1. 1

   INGREDIENT LIST SHOULD READ: 2 (10-oz.) pkg. Green Giant Crinkle Cut

2. 2

   Carrots Frozen in Butter Sauce.

3. 3

   Cook carrots according to pkg. directions.

4. 4

   Slit pouch open and drain butter sauce into med. saucepan.

5. 5

   Stir in brown sugar and vermouth.

6. 6

   In small bowl, mix cornstarch and water until smooth.

7. 7

   Blend into butter sauce.

8. 8

   Heat over low heat, stirring constantly, until mixture is smooth and slightly thickened.

9. 9

   Add carrots and grapes.

10. 10

    Heat additional 2 mins.

11. 11

    Recipes" cookbook, Classic #13.

12. 12

    Marilyn Sultar An elegant side dish in good taste.

13. 13

    TIP: To make ahead, prepare carrots as directed, adding grapes just before serving. Heat thoroughly.

14. 14

    Recipes" cookbook, Classic #13. Marilyn Sultar