Recipe: Carrots with Marsala

CARROTS WITH MARSALA

1 1/2 pounds carrot, peeled
1 1/2 cups chicken stock
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons sugar
1/4 cup dry marsala

Cut carrots into 1/2-inch slices.

In frying pan, combine carrots with 3/4 cup stock, salt, and pepper. Cover tightly and cook, shaking pan several times, over medium heat 3 minutes or until stock is almost evaporated.

Add another 3/4 cup stock, cover, and cooks as above.

Sprinkle sugar over carrots and cook, stirring, 2 minutes, or until carrots begin to brown.

Add Marsala or sherry and cook, stirring occasionally, until wine evaporates to a glaze, 2-3 minutes.

Servings: 4
Source: 365 Easy Italian Recipes by Rick M. O'Connell