| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sides |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots; scraped |
| 4 |
|
Tablespons olive oil |
| 2 |
lg |
Garlic cloves; peeled |
|
|
Salt |
|
|
Freshly ground black pepper to taste |
| 1 |
c |
Dry marsala |
| 15 |
|
Sprigs italian parsley; leaves only |
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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