Summary

Ingredients

• 500 g carrot (s)
• 250 g onion (s)
• 8 tablespoon white wine
• 50 g butter
• salt and pepper
• 0.25 liter ¼ water

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Instructions

1. Peel and slice the carrots. Peel the onions and cut into thin slices. Cook both in white wine with 1/4 l water (not covered), the liquid should have evaporated at the end. Finally toss the vegetables in butter and season to taste.