INGREDIENTS

INSTRUCTIONS

Cut carrots into discs less than 1/4-inch thick and place in bowl of
cold water for 30 minutes. When carrots are ready, heat oil in  skillet
over medium heat. Add garlic and saute 5 minutes or until  lightly
golden; discard garlic. Drain carrots and add to skillet.  Season with
salt and pepper and saute 2 minutes, constantly stirring  with wooden
spoon. Add Marsala and cook, covered 10 minutes more,  stirring every
so often with wooden spoon. If by that time the  carrots are not
sufficiently cooked, add a little cold water and  continue until they
are completely cooked but still firm. Transfer to  serving dish,
sprinkle with parsley and serve hot.  [per serving: Calories, 143;
protein, 1 gram; carbohydrates, 9 grams;  fat, 9 grams; cholesterol,
none; sodium, 78] milligrams.  *Recipe from Foods of Sicily & Sardinia
(Rizzoli) by Guiliano Bugialli  "Pat Hanneman" <kitpath@earthlink.net>
on Aug 24, 1998; MC_Buster.  Recipe by: Foods of Sicily and Sardinia *
Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com>
on Aug 24, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 27
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 50.4mg
Potassium: 33.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g