Carrots Marsala Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
14 Med.: Carrots, cut into 1/8" diagonal slices
3/4 cup: Dry Marsala,
1 tbsp: Chicken stock or water, optional
2 tbsp: Chopped fresh parsley,
Directions:
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
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
Source from luhu.jp
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
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
Source from luhu.jp