Carrots a la Marsala

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Carrots a la Marsala

 

Began with about one pound of young carrots, peeled and cut on the diagonal.

Melt 2 tablespoons of unsalted butter in a deep sauté pan and add the carrots,

briefly sautéing over medium heat to coat them evenly with the butter. Add 1/2

cup dry Marsala to the pan, and allow it to bubble up, then add enough water to

almost cover the carrots. Sprinkle over about 1 teaspoon granulated sugar and a

pinch of salt. Bring the liquid to a gentle simmer, cover the pan, and cook the

carrots until they are just fork-tender. Remove the cover, and turn up the heat.

Continue to cook the carrots, shaking the pan occasionally until the liquid has

evaporated and the carrots are nicely glazed. Toss them with a bit of chopped

Italian parsley, and serve immediately. Try to resist eating the entire quantity

in one sitting.