Glazed Carrots Marsala
For a real treat of a side dish, try Glazed Carrots Marsala. I first read about this flavor combination in Elizabeth David’s Italian Food. As she suggests, they’re delicious served with lamb. If you don’t have Marsala, sweet sherry is a fine substitute.
1½ pounds carrots (about 8), peeled and-trimmed
2 Tbsp unsalted butter
1 tsp granulated sugar
1 tsp kosher salt
⅓ cup sweet marsala
About ⅓ cup water
1 Tbsp chopped fresh flat-leaf parsley (optional)
- Cut each carrot at a sharp angle into ¼”-thick oval slices.
- Melt butter over medium heat in a 10-12” sauté pan. Add carrots (they should be almost in a single layer), sugar, and salt, and swirl the pan over medium heat until the sugar and salt dissolve and carrots are evenly coated with butter.
- Add marsala, simmer for 3 min., then add enough water to halfway cover the carrots. Bring to a boil, and cover the pan with the lid slightly askew. Cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a knife should enter a carrot with a little resistance), 6-8 min.
- Uncover and continue to boil until liquid evaporates and forms a syrup. Shake the pan to evenly glaze the carrots. Toss the carrots with parsley, if you like, and serve.