Carrots In Marsala (Carote In Marsala)
In this delightful recipe, buttery sautéed shallots mingle with tender slices of sweet carrots, creating a comforting dish that's enhanced with a splash of flavorful Marsala wine. Perfect as a side dish, these carrots are a simple yet elegant addition to any meal.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 1 shallot, chopped
- 1 lb. carrots, peeled and cut into slices 1/4 inch thick
- Salt, to taste
- 1/4 cup dry Marsala wine
Instructions
- In a large fry pan over medium-low heat, melt the butter. Add the shallot and sauté until barely tender, about 2 minutes. Add the carrots and salt, reduce the heat to low, cover and cook, stirring occasionally, until the carrots are very tender, about 20 minutes. Add a little water if they begin to scorch.
- Pour in the Marsala and cook, uncovered, until it evaporates, about 3 minutes. Transfer the carrots to a warmed serving bowl and serve immediately. Serves 6.
- Adapted from Williams-Sonoma Savoring Series, <i>Italy,</i> by Michele Scicolone (Time-Life Books, 1999).
Yield
Serves 6.
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