Carrots Marsala
Submitted by MOLLYMCQ
Tender carrot slices sauté in butter then simmer in sweet Marsala wine until glazed and glossy, creating an elegant Italian-inspired side dish that’s ready in under 25 minutes.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minThis simple Italian side dish elevates everyday carrots into something special enough for company.
The carrots sauté in butter first to develop a light golden color and concentrate their natural sweetness, then Marsala wine pours in to create a rich, glossy glaze.
As the wine reduces, it becomes syrupy and coats each carrot slice with a sweet-savory sheen that tastes far more sophisticated than the minimal ingredient list suggests.
Pro Tips
- Slice carrots on the diagonal for an elegant presentation and even cooking
- Use dry Marsala, not sweet, for the best balance of flavors
- If the liquid reduces before carrots are tender, add a tablespoon of chicken stock or water
- Fresh parsley adds a pop of color and freshness right before serving
Ingredients
Directions
Heat butter in a large skillet with tight fitting lid.
Sauté 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.
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