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Recipes

Sicilian Carrots with Marsala Wine

From Mediterranean Vegetables: A Cook's ABC of Vegetables And Their Preparation in Spain, France, Italy, Greece, Turkey, The Middle East, and North Africa, with More Than 200 Authentic Recipes For The Home Cook

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.

 

 

 

 

(Updated: 10/28/08 SN)


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