Hey everyone, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Carots al Marsala - side dish. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Carots al Marsala - side dish Recipe. We never seem to be able to pick a favorite. But if it's a vegetable side dish, it always seems like we could eat as much as we want.
You can have Carots al Marsala - side dish using 4 ingredients and 10 steps. Here is how you cook that.
Ingredients of Carots al Marsala - side dish
Make ready 350 gr of carots.
Prepare 35 gr of cream butter.
Make ready 4 of garlic toes.
You need To taste of Sniff of salt.
Carrots are sliced and boiled until tender.Mushrooms are cooked in garlic butter until they are wilted.Once the mushrooms have […] How to cook marsala carrots, necessary ingredients and preparation process for this cooked side dish to be combined with any second dish.Preparation of marsala carrots Carote al Marsala For this simple dish to taste extraordinary, you need the best-quality Italian dry Marsala.
Carots al Marsala - side dish step by step
Peel the carots and cut them around 10cm.
Cut each peace sideways in for pieces.
Peel for garlic toes and chop of the top and the bottom.
Melt 35 gram butter.
Add the carrots on a medium fire and let them there for 5 min.
Fill a glass with 75 ml of sweet and golden marsala and pour it over the carots.
Let it cook for another 10 min on a low fire.
Add the garlic toes, a little bit of salt and some oregano.
Stirr every few minutes. Add some more water or Marsala if needed.
Enjoy!.
Add a little water if they start to get dry.I stole this recipe for Carrots & Mushrooms in Marsala (Funghi e Cartoe al Marsala) from a cookbook called Lidia's Celebrate Like an Italian.There is so much flavor in this vegetable side dish!
Others would give a harsh taste or none at all to the dish.A unique carrot side dish perfect for holidays and special occasions, or any day of the week.Baby carrots are tossed in a sweet and buttery Marsala wine glaze with shallots and toasted hazelnuts.Turn up the heat, sprinkle the Marsala wine over the carrots and let the wine evaporate.Continue cooking the carrots on low heat, adding the stock cube a little at a time until the carrots are cooked.
