| 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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