Italian cuisine · Vegetable Dishes

Carote al Marsala

Carrot slices sautéed in butter and glazed in Marsala until glossy and lightly caramelized.

Ingredients · for 4 servings

• 700 g carrots
• 40 g butter
• 120 ml Marsala
• 1 tsp sugar
• 1/2 bunch flat-leaf parsley
• 100 ml vegetable broth
• Salt, pepper

Instructions

1. Peel the carrots and cut them diagonally into about 5 mm thick slices, so they cook evenly and have a large surface for glazing.
2. Melt the butter in a wide pan over medium heat until foaming, and turn the carrots in it for 4–5 min without letting them brown.
3. Sprinkle with sugar and stir for another 2 min, until the slices are glossy and the sugar has dissolved.
4. Deglaze with the Marsala, bring to a brief boil and pour in the broth; season with salt and pepper.
5. Cook gently covered for 10 min, then remove the lid and simmer uncovered for 5–6 min, until the liquid has reduced to a syrupy glaze and the carrots are still tender-crisp.
6. Fold in the finely chopped parsley and serve immediately hot with roasts or poultry.