About this recipe:An easy to prepare, colourful carrot side dish to accompany a main meat dish or to serve as a starter.
Deborah Lo Scalzo
300g baby carrots, peeled
1 garlic clove, crushed
100ml Marsala wine
1/2 stock cube (beef or chicken), crumbled
salt and pepper to taste
1 bunch parsley, chopped
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Method Prep:10min › Cook:30min › Ready in:40min
Cook the carrots in salted boiling water for 10 minutes. Drain them when they are al dente and cut them into rings or little sticks.
Heat the butter in a pan, add the garlic clove and let it flavour the butter for about 2 minutes, then remove the garlic.
Throw the carrots in the pan and cook for 3 minutes. Turn up the heat, sprinkle the Marsala wine over the carrots and let the wine evaporate. Continue cooking the carrots on low heat, adding the stock cube a little at a time until the carrots are cooked. Add salt and pepper to taste and sprinkle the chopped parsley over the carrots.
You can use a sweet port instead of Marsala wine. You can use regular carrots instead of baby carrots.