Carrots Marsala
"A simple side dish from The Complete Quick & Hearty Diabetic Cookbook by The American Diabetes Association."
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 lb carrot, peeled, diagonally sliced
- 1⁄4 cup marsala wine
- 1⁄4 cup water
- 1 tablespoon olive oil
- fresh ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
directions
- In a large saucepan, combine carrots, wine, water, oil, and pepper.
- Bring to a boil, cover, reduce the heat, and simmer for 10 minutes, basting occasionally.
- Transfer to a serving dish, spoon any juices on top, and sprinkle with parsley.
- Serving size: 1/2 cup.
- Exchanges Per Serving: 1 Vegetable, 1/2 Fat.
- Nutrition Facts: Calories 53; Calories from Fat 21; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 39mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 3g; Protein 1g.
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I liked this. It was a nice, flavorful way of serving carrots. The sauce did not really create a glaze though, but it was tasty nonetheless. -
Carrots are always welcome! This recipe with marsala wine is delicious, can be served as elegand side dish as well!<br/>I'm used to use salt and I add to add some, but much more than usual ad the marsala is giving a lot flavor. Thanks a lot for this recipe -
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Thank you lazyme for a deliciously easy healthy vegetable recipe. I did use sherry because that is what we have, but marsala and sherry are alike. I made this as part of the I Recommend tag. I served it with a souffle. -
Very easy to prepare with a delicious savory flavor. I scaled this down a bit but wish I'd made a full batch for leftovers. [b]Made for ZWT3[/b]
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RECIPE SUBMITTED BY
lazyme
Grapeview, Wa
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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