Carrots in Marsala
January 17, 2014
Williams Sonoma savoring Italy, 30 min, serves 6.
- ¼ C unsalted butter- melt on med-low in large frying pan
- Add 1 chopped shallot, sauté 2 min
- Add 1 LB carrots, ¼ ” slices, reduce heat to low, cover, cook 20 min. (add water if they begin to burn)
- Add ¼ C dry Marsala, cook uncovered until it evaporates, about 3 min.
Olsson Recipes 