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.