Carrots in Marsala
This simple recipe from Williams-Sonoma brings a touch of Italy to this side dish.
Ingredients
- 4 Tbs. 1/2 stick unsalted butter, or less
- 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, Italy.
