2
tablespoons extra virgin olive oil
2 pounds baby carrots (about 1/2-inch in diameter), trimmed and
peeled, if desired
1 cup water
4 teaspoons sugar
Salt, to taste
1 cup sweet Marsala wine
Heat
the olive oil in a large skillet over medium-high heat and cook
the carrots for 1 to 2 minutes before pouring in the water. When
the water has nearly evaporated, sprinkle the carrots with the sugar
and salt and let the sauce caramelize for 1 to 2 minutes.
Add
the Marsala wine and continue cooking until it is nearly evaporated
and the carrots are glazed. Serve immediately.
Yields
4 to 6 servings. |
