Substitute 1 pound parsnips for 1 pound of the carrots. Peel the turnips and cut them into rectangles the same size as the carrots.This dish is traditionally made with sweet Marsala, which can be used as a substitute, but I like it better with the more assertive flavor of sweet vermouth. It gives the carrots a blushing bright color too.
Makes 6 to 8 servings | Prep time: 10 minutes | Minimum cook time: 3 hours in a medium slow cooker
2 pounds peeled baby carrots
3 tablespoons unsalted butter, melted
1/2 cup sweet vermouth
1/4 cup Vegetable Stock or purchased stock
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
1. Combine carrots, butter, vermouth, and vegetable stock in the slow cooker, and stir well.
2. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until carrots are tender. Season to taste with salt and pepper, remove carrots from the slow cooker with a slotted spoon, and serve hot, sprinkling each serving with parsley.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute 1 pound parsnips for 1 pound of the carrots. Peel the turnips and cut them into rectangles the same size as the carrots.