Caramelized Carrots in Marsala or Carote Al Marsala

Debaylady's Note:

Another goodie from Flodia Rigante's Italian Immigrant Cooking...page 154. Fast and easy to prepare plus it goes with most meat dishes. A marvelous taste as opposed to the tradiltional way of serving carrots. Add some fresh parsely to the serving dish for a nice presentation! This dish deserves it!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• ½ cup butter
• 2 lbs carrots , cleaned, peeled and sliced on the diagonal
• 2 tablespoons brown sugar
• 1 cup marsala wine
• salt
• pepper

Directions:

1. Melt the butter in a deep skillet. Add the carrots and saute' over medium heat, stirring often, about 5 minutes. Be sure not to brown the carrots.
2. Sprinkle the carrots with brown sugar, stir, then add the Marsala wine. Cover, and simmer until the carrots are tender but still firm.
3. Remove the cover. Continue to simmer. The liquid should be evaporating. The sauce in the carrots should begin to brown and carmelize.
4. Season with salt and pepper.