Carrots with Marsala wine

Carrots with Marsala wine


1 person made this

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

Serves: 4 

  • 300g baby carrots, peeled
  • 25g butter
  • 1 garlic clove, crushed
  • 100ml Marsala wine
  • 1/2 stock cube (beef or chicken), crumbled
  • salt and pepper to taste
  • 1 bunch parsley, chopped

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. 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.
  2. Heat the butter in a pan, add the garlic clove and let it flavour the butter for about 2 minutes, then remove the garlic.
  3. 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.

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Reviews (1)


We just loved this recipe. Both my husband and I thought that it was the best way to fix carrots. I will definitely make these again. Thanks so much for posting - 12 Sep 2012

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