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