Joseph Phelps Vineyards: Recipes

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Carrots with Rosemary and Lemon

Serves: 6

Serve with Joseph Phelps Vineyards Syrah, Napa Valley

8-10	Medium sized carrots, peeled and sliced into ½ inch diagonal slices
½	Medium onion, minced
3 Tbsp .	Butter
1½ Tbsp.	Freshly squeezed lemon juice
1-1½ tsp.	Chopped fresh rosemary
	Salt and pepper to taste

Sauté onion in butter until soft. Bring water to boil in pot large enough to accommodate carrots. Add ½ tsp salt to water when boiling. Add carrots, and simmer covered until tender (8-12 minutes depending on freshness of carrots). Drain carrots. Mix carrots with sautéed onion, chopped rosemary, and salt and pepper to taste.