in Italy

Carrots with Marsala Sicilian

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 5 garlic cloves, peeled
  • 100 ml Marsala, secco (dry)
  • n. B. leaf parsley, finely chopped
  • e.g. balsamic vinegar
  • e.g. salt and pepper
  • 4 tbsp olive oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

warm as a side dish, cold as an antipasti

Wash, peel, and thinly slice the carrots. Heat the oil in a pan, add the carrot slices and garlic cloves, and season with salt and pepper. Sauté the vegetables over medium heat for about 5 minutes. Pour in the Marsala wine, cover the pan, and cook for about 10 minutes, or until the carrots are tender. While still warm, dust the carrots with balsamic vinegar and sprinkle with parsley. Serve the carrots warm as a side dish with meat or fish, or cold with antipasti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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