Do you remember this recipe? Remember how I said that other alcoholic beverages would work? Could I ask anymore questions in this first paragraph?
This recipe is not that different from the Carrots in Vermouth, with two key exceptions. 1) cooking the carrots in the Marsala instead of adding the wine at the last minute. 2) This dish has more of a “sauce” than the other.
That being said, it’s still carrots flavored with an alcohol. And it seems that the Carrots with Vermouth was a bigger hit than this dish.
I’m going to add one last recipe for carrots and then I’m moving on.
- 1/2 cup chicken broth (or salted water, if you wish)
- 3/4 cup Dry Marsala wine
- 1 Pound Washed Baby Carrots
- 1/4 Cup Unsalted Butter
- Salt & Pepper To Taste
Place a small pot over medium heat. Add the chicken broth and 1/2 cup of the Marsala wine. Add the carrots and bring to a slow boil. Cook until slightly tender, 7-10 minutes. Drain broth and set aside the cooked carrots in a bowl.
Melt the butter together with the Marsala wine. After the butter melts, allow the wine to reduce by half. Add the carrots and cook over high heat until the mixture thickens and the carrots are well coated, about 3 minutes. Season with salt and pepper.