| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Vegetables, Eat-l | 4 | servings |
INGREDIENTS
| 1 1/2 | lb | Carrots; peeled |
| 1 1/2 | c | Chicken stock |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 1/2 | tb | Sugar |
| 1/4 | c | Marsala wine |
INSTRUCTIONS
Cut carrots into 1/2" slices. In frying pan, combine carrots with 3/4 cup stock, salt, and pepper. Cover tightly and cook, shaking pan several times, over medium heat 3 min. or until stock is almost evaporated. Add another 3/4 cup stock, cover, and cooks as above. Sprinkle sugar over carrots and cook, stirring, 2 min., or until carrots begin to brown. Add Marsala or sherry and cook, stirring occasionally, until wine evaporates to a glaze, 2-3 min. Per serving: 108 Calories; 1g Fat (7% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 478mg Sodium Recipe by: 365 Easy Italian Recipes Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Feb 7, 1999, converted by MM_Buster v2.0l.
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