Ingredients

• 2 Pounds Assorted Carrots
• 1 Cup Chardonnay or White Grape Juice plus ¼ Cup White Wine Vinegar
• 2 Tablespoons Stevia
• 2 Tablespoons Unsalted Butter
• 1 Teaspoon Salt
• 2 Cinnamon Sticks
• 2 Bay Leaves
• 2 Tablespoons Sliced Chives

Directions

1. Peel large carrots. Slice carrots lengthwise and/or crosswise.
2. Heat a large skillet over medium-high heat.
3. Add Chardonnay, stevia, butter, salt, cinnamon, and bay leaves. Bring to a boil, stirring to combine. Add carrots; return to boiling.
4. Reduce heat to medium. Cook to desired softness.