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Tuesday, May 15, 2007

Carrots Marsala

I am always on that never ending quest of finding a vegetable to serve with dinner. I came across this recipe and thought it sounded good and it was. It is very simple to make and makes a nice presentation on your plate. This is a good "company" side dish.

Carrots Marsala

3 Tbsp. butter
1 lb. carrots, cut into 1/8 inch slices
3/4 cups dry Marsala wine
1/2 tsp. sea salt
1/4 tsp black pepper
2 tbsp. flat leaf Italian parsley, chopped

Heat butter in large skillet. Saute carrots for 3 minutes, stirring to coat with butter. Add Marsala, salt and pepper; cook on medium low heat until carrots are tender and liquid is reduced about 10 to 12 minutes. Sprinkle with parsley before serving.

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