Snapshots From Italy: Carrots In Marsala Recipe

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   I adapted the recipe only in terms of quantity, and you can easily adjust it upward or downward. I began with about one pound of young carrots, peeled and cut on the diagonal. Melt 2 tablespoons of unsalted butter in a deep saute pan and add the carrots, briefly sauteing over medium heat to coat them evenly with the butter.

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   Add 1/2 cup dry Marsala to the pan, and allow it to bubble up, then add enough water to almost cover the carrots. Sprinkle over about 1 teaspoon granulated sugar and a pinch of salt. Bring the liquid to a gentle simmer, cover the pan, and cook the carrots until they are just fork-tender. Remove the cover, and turn up the heat. Continue to cook the carrots, shaking the pan occasionally until the liquid has evaporated and the carrots are nicely glazed.

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   Toss them with a bit of chopped Italian parsley, and serve immediately. Try to resist eating the entire quantity in one sitting.

* Per serving · 4 servings · Values may vary.