Recipe - Carrots Marsala

3 tablespoon Butter
14 Med. Carrots, cut into 1/8"
diagonal slices
Three fourths cup Dry Marsala
1 tablespoon Chicken stock or water
(optional)
2 tablespoon Chopped fresh parsley

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
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini