Carrots With Marsala
|Carrots||1 1⁄2 Pound, peeled|
|Chicken stock/Reduced-sodium canned broth||1 1⁄2 Cup (24 tbs)|
|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.