Serves: 8
Total Calories: 246

2 pounds young tender carrots, scrubbed and sliced 1/2-inch thick
2 pounds new red potatoes, scrubbed
1 pound white pearl onion, peeled
1/4 to 1/3 pound butter
3 to 4 cloves garlic, minced or pressed
2 cups chablis or sauvignon blanc wine
1 cup fresh parsley, finely minced

Place potatoes, carrots, and onions in 12-inch Dutch Oven. Add the wine and let steam for about 30 minutes. Melt the butter and add the garlic. When the veggies have steamed, drain off the liquid and pour butter and garlic over them. Sprinkle with the parsley and toss before serving.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp

Nutritional Facts:

Serves: 8
Total Calories: 246
Calories from Fat: 133

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Asparagus Spears
Baked Corn Casserole
Baked Onions In A Dutch
Baked Spuds-River Style
Blue Cheese Dressing
Bob's Smothered Broccoli
Boiled Spuds & Veggies
Broccoli Salad
Caesar Salad
Canned Yams
Cauliflower And Broccoli With Pepper Cheese Sauce
Cee Dub's Fancy Veggies
Coleslaw
Cucumber And Tomato Salad
Easy Oriental Vegetables
Fancy Cranberries
Four-Five Bean Salad
Garden Fresh Chicken Pasta Salad
Green Beans And More
Green Beans With Red Peppers
Howard's Cucumber And Onion Salad
Howard's Refried Bean
Italian Squash
Janie's Taters
Lime Cucumbers
Marie's Green Beans
Marinated Vegetables
Middle Fork Mexican Corn
Mixed Italian Vegetables
No Name Creek Baked Beans
Penne Pasta With Roasted Vegetables
Quick And Simple Green Beans
Quick Fresh Mixed Veggies
Quick Fried Taters
Rainbow Rice
Ranch Veggies
Sand Bar Pasta Salad
Sauerkraut Salad
Spuds And Onions Au Gratin
Steamed Broccoli With Dill
Steamed Sweet Potatoes
Stuffed Tomatoes
Summer Italian Veggies
Summer Red Potato Salad
Sweet And Sour Red Cabbage
Tomato Basil Salad
Twice-Baked Potatoes