Carrots in Marsala

This time of year, side dishes can be wonderfully simple.  With so much fresh produce readily available and at its peak, you need to do so little to make a fruit or vegetable shine.  It’s pretty nice, if you ask me.  

The potential downside is you can easily fall into a side dish rut.  (If you tire of corn on the cob and caprese salad, that is, which I don’t.)  Still, rut or not, it’s always nice to have other options at the ready.  I highly suggest you give these carrots a shot.  They look and taste fancy, but like the best warm weather side dishes, they’re easy enough to leave you plenty of time to enjoy the sunshine.

Carrots in Marsala

4 TBSP (1/2 stick) unsalted butter
1 shallot, chopped
1 lb. carrots, peeled and sut into 1/4-in. rounds
salt, to taste
1/4 c. dry Marsala wine
small handful chopped parsley, to garnish

1.  Melt utter in a large sauté pan over medium-low heat.  Add in shallot and sauté until just tender, about 2 minutes. 

2.  Add in carrots and salt, then reduce heat to low.  Cover and cook, stirring occasionally, until carrots are very tender, about 20 minutes.  If carrots begin to scorch, add a small amount of water.

3.  Uncover pan and pour in Marsala.  Cook carrots, uncovered, about 3 minutes.  Taste and adjust salt, if desired.  Transfer to a warmed serving bowl, garnish with parsley, and serve immediately.

Yields: 6 servings

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