Tender baby carrots are a perfect match for the sweetness of Marsala wine. If you aren’t familiar with it, Marsala wine is the fortified wine hailing from Sicily (California also makes a nice one as well) that is used to enrich sauces. Its sweet smell and taste are what make classic dishes like chicken or veal Marsala so darn tasty. I decided to use it with sweet baby carrots for a unique side dish; simply blanch baby carrots until tender, then cook with a pat of butter, salt and pepper and Marsala wine until the sauce is reduced and the carrots coated with the tasty mixture. Serve on a bed of peppery watercress with a sprinkling of fresh oregano for a kick of color.
(To view this recipe, click on the blue title of the blog post above*)
Marsala Carrots
Ingredients:
- 3 cups baby carrots
- 2 Tablespoons unsalted butter
- Salt and pepper
- ¼ cup Marsala wine
- Fresh oregano
- Watercress or baby arugula, for serving
Directions:
- Place the carrots in a medium saucepan and cover with water. Place on the stove and bring to a boil; cook for 5 minutes and drain. In a sauté pan, melt the butter over medium-low heat. Add in the carrots; season with ½ teaspoon salt and a grinding of black pepper. Sauté for 2 minutes; add in the wine and cook an additional 3 minutes, or until the sauce has reduced by half. Serve with a sprinkling of oregano on a bed of greens.
Tagged: baby carrots, carrots, Marsala carrots, marsala wine, oregano, sauteed carrots, side dish, vegetarian
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