Recipe - Carrots Cooked In Old Wine

1 pound Carrots; scraped
4 Tablespons olive oil
2 lg Garlic cloves; peeled
Salt
Freshly ground black pepper
to taste
1 cup Dry marsala
15 Sprigs italian parsley;
leaves only

Cut carrots into discs less than 1/4inch 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.