Instructions: Heat sherry in heavy 10-inch skillet over medium-high heat until small bubbles appear. Add green onions and carrots and cook, stirring, until liquid evaporates, about 5-minutes. Add vinegar and honey. Reduce heat to low. Cover and cook 3-5 minutes or until carrots are tender, watching carefully to avoid scortching. Transfer to serving bowl. Garnish with chives.

Yield: 2-3 servings.

NOTES : This simple saute of carrots and green onions is an excellent side dish for grilled foods.

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