Carrots marsala

Yield: 6 servings

Measure Ingredient
3 tablespoons Butter
14 Med. Carrots, cut into 1/8" diagonal slices
¾ cup Dry Marsala
1 tablespoon Chicken stock or water (optional)
2 tablespoons 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

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