| previous | next |
Title: Carrots Marsala
Categories: Italian Vegetable
Yield: 6 Servings
| 3 | tb | Butter |
| 14 | Med. Carrots, cut into 1/8" diagonal slices | |
| 3/4 | c | Dry Marsala |
| 1 | tb | Chicken stock or water (optional) |
| 2 | tb | Chopped fresh parsley |
Heat butter in a large skillet with tight fitting lid. Saute' carrot slices until carrots are well coated with butter, 2 to 3 minutes.
Add Marsala and cover. Cook over medium to low heat until carrots are tender and liquid is reduced, 8 to 10 minutes. (if liquid reduces before carrots are tender, add 1 tablespoon chicken stock or water.) Sprinkle with parsley before serving. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
| previous | next |