Caramelized Carrots in Marsala or Carote Al Marsala Recipe #376988
Another goodie from Flodia Rigante's Italian Immigrant Cooking...page 154. Fast and easy to prepare plus it goes with most meat dishes. A marvelous taste as opposed to the tradiltional way of serving carrots. Add some fresh parsely to the serving dish for a nice presentation! This dish deserves it!
by Debaylady
25 min | 10 min prep
SERVES 4
- 1/2 cup butter
- 2 lbs carrots, cleaned, peeled and sliced on the diagonal
- 2 tablespoons brown sugar
- 1 cup marsala wine
- salt
- pepper
- Melt the butter in a deep skillet. Add the carrots and saute' over medium heat, stirring often, about 5 minutes. Be sure not to brown the carrots.
- Sprinkle the carrots with brown sugar, stir, then add the Marsala wine. Cover, and simmer until the carrots are tender but still firm.
- Remove the cover. Continue to simmer. The liquid should be evaporating. The sauce in the carrots should begin to brown and carmelize.
- Season with salt and pepper.
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5 stars