Carrots with Marsala -

Wonderful side dish especially for a baked dinner

When you are completely bored of the usual stir fried vegetables or need a little flavour boost to a hot meal this is a winner, the original recipe I sighted in Elizabeth David’s Italian Food….

Ingredients:

600g peeled carrots, cut lengthways and cut in half or thirds

1 large tablespoon of butter (or your preferred cooking fat, I love butter!)

1 teaspoon sugar

Salt and Pepper to taste

1/2 cup Marsala

1/3 cup Water

Method:

Melt butter in pan and then add carrots. Move them about gently in melted butter, turning over until marinated.

Cook on medium heat, add sugar, salt, pepper seasoning and marsala allowing it to bubble gently to soften the carrots.

Add in water and stir, allow to bubble gently with a lid on, cook for 5-10 minutes to reduce the liquid.

ED adds a little parsley, I recommend a chunk of bread to soak up the sauce.