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1
Choose a straight-sided saute pan that has a tight-fitting lid and is just large enough to hold the vegetables in one or two layers.
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2
A pan that is too large will allow the liquid to evaporate too quickly; if it is too small, the vegetables will be piled too high to braise evenly.
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3
Melt the butter over moderate heat, so that it melts without taking on any color.
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4
Stir the carrots into the pan, and season with salt and pepper, nutmeg, and sugar.
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5
Turn the carrots over several times with a heatproof rubber spatula or wooden spatula or spoon to coat them well with the butter and seasonings.
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6
Cook gently do not fry stirring often, for about 2 minutes, to release the vegetable's flavor, and then pour in the Marsala.
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7
Bring to a quick boil, and then adjust the heat so the carrots just barely simmer.
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8
Cover the pan tightly and braise, shaking it well from time to time, for 12 to 15 minutes, or until the carrots are tender.
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9
Check the pan occasionally, and if the liquid has evaporated before the carrots are cooked, add small amounts of hot water.
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10
When the carrots are tender, there should be only enough liquid left just to coat them.
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11
If there is more, turn the heat to high and boil it off.
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12
Carrots Braised in Lemon and Parsley: Before adding the carrots to the butter, cook one finely chopped small onion until it is tender.
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13
Substitute water or broth for the Marsala, and add a teaspoon of lemon juice.
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14
When the carrots are tender, stir in 3 tablespoons of finely chopped flat-leaf parsley, and toss a minute before serving.
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15
Braised Carrots with Parmesan Cheese: Braise the carrots with broth or water, and when they are cooked, turn off the heat and sprinkle on 1/3 cup or more grated Parmesan cheese.
