A super simple side dish using white wine which goes well both with fish or meat.
For 4 people
Carrots 600 g
Tomato sauce 3 tablespoons
Bay leaf 1 (discard before serving)
Lemon 4 slices
Thyme 1 sprig
Sliced almonds 1/3 cup (optional)
White wine ½ glass
Salt and Pepper To Taste
Cut carrots into thick slices.
In a small skilled toast the almonds on medium heat until golden.
Boil them adding lemon, bay leaf, thyme and shallots in the cooking water. Salt and pepper to taste.
After about 15 minutes add half a glass of wine and tomato sauce, continue cooking for about 10 minutes and drain but keep the liquid.
Sift liquid and reduce it on medium heat until it thickens, then pour it on carrots before serving.