Carrots marsala
Yield: 6 Servings
Ingredients:
- 3 tb Butter
- 14 Med. Carrots cut into 1/8" -diagonal slices
- 3/4 c Dry Marsala
- 1 tb Chicken stock or water -(optional)
- 2 tb 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
Instructions:
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
