| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Italian, Vegetables | 6 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 14 | Med. Carrots, cut into 1/8" diagonal slices | |
| 3/4 | c | Dry Marsala |
| 1 | tb | Chicken stock or water (optional) |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
Heat butter in a large skillet with tight fitting lid. Saute' carrot slices until carrots are well coated with butter, 2 to 3 minutes. Add Marsala and cover. Cook over medium to low heat until carrots are tender and liquid is reduced, 8 to 10 minutes. (if liquid reduces before carrots are tender, add 1 tablespoon chicken stock or water.) Sprinkle with parsley before serving. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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