About this recipe:This incredible carrot dish is like no other you've ever tasted! Elegant for any dinner party or special occasion, yet easy enough for any day of the week. Please DO NOT omit the Marsala wine as it makes this dish taste spectacular.
70g coarsely chopped hazelnuts, toasted
500g baby carrots, halved
1/2 teaspoon salt
50g unsalted butter
2 shallots, minced
125ml dry Marsala wine
75g demerara sugar
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 150 C / Gas mark 2.
Cut baby carrots in half crossways. In a saucepan over medium heat, bring water, carrots, salt, and 1/3 of the butter. Bring to the boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside.
Return pan to the hob over medium heat, and melt the remaining butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly.
Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.