You are here

Carrots With Marsala

admin's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.16923
Average: 4.2 (13 votes)