Snapshots From Italy: Carrots In Marsala Recipe – a delicious recipe with young carrots, unsalted butter, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
Toss them with a bit of chopped Italian parsley, and serve immediately. Try to resist eating the entire quantity in one sitting.
102
kcal
Calories
6
g
Fat
13
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 lb. young carrots, 2 tablespoons unsalted butter, 1 teaspoon granulated sugar, Pinch of salt.
Yes, Snapshots From Italy: Carrots In Marsala Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
