Carrots Marsala
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 14 | medium |
carrots
cut into 1/8 inches, diagonal slices |
|
| ¾ | cup |
marsala wine
dry |
*
|
| 1 | tablespoon |
chicken broth
or water, optional |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 14 | medium |
carrots
cut into 1/8 inches, diagonal slices |
|
| 177 | ml |
marsala wine
dry |
*
|
| 15 | ml |
chicken broth
or water, optional |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
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.
