Yield: 6 servings
|2 tablespoons||Olive oil|
|1½ pounds||Carrots; peeled and sliced|
|¼ cup||Dry Marsala|
~---Marsala is a typical Sicilian dessert wine, very fragrant and quite sweet. There is a dry version which is also served as an apertif. ~---
Heat a large pan over high heat and add oil and carrots. Saute over high heat for about 3 minutes. Season with salt and pepper, add water and lower heat. Cook over low heat until almost tender (about 8 minutes).
Raise the heat and sprinkle sugar over the carrots, stirring so they become lightly carmelized. Sprinkle with the Marsala and let it evaporate. Serve immediately.
Submitted By NICK LA ROCCA On 12-16-94