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Carrots With Marsala

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  Carrots 1 1⁄2 Pound, peeled
  Chicken stock/Reduced-sodium canned broth 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sugar 1 1⁄2 Tablespoon
  Dry marsala/Dry sherry 1⁄4 Cup (4 tbs)
  Marsala/Sherry 1⁄4 Cup (4 tbs)

1. Cut carrots into 1/2-inch slices. In a nonreactive medium frying pan, combine carrots with 3/4 cup stock, salt, and pepper. Cover tightly and cook, shaking pan several times, over medium heat 3 minutes, or until stock is almost evaporated.
2. Add another 3/4 cup stock, cover, and cook as above. Repeat process until all the stock has evaporated. Sprinkle sugar over carrots and cook, stirring, 2 minutes, or until carrots begin to brown. Add Marsala or sherry and cook, stirring occasionally, until wine evaporates to a glaze, 2 to 3 minutes.

Recipe Summary

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 603 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 2242.1 mg93.4%

Total Carbohydrates 118 g39.2%

Dietary Fiber 19.1 g76.3%

Sugars 60.4 g

Protein 15 g30.8%

Vitamin A 2273.4% Vitamin C 68.1%

Calcium 23.6% Iron 15.6%

*Based on a 2000 Calorie diet

Carrots With Marsala Recipe