Carrots in marsala
A simple but delicious alternative to boiled carrots from Le Marche. Winter being the perfect excuse for putting a little fortification with your dinner. Once tried you wont go back
- 2/3 carrots
- 50g butter
- 1/2 glass marsala wine
- stem of fresh thyme
- salt and pepper to taste
- The quantities will depend on the numbers you have to feed. This is not a recipe where the quantities are critical, it is more about the cooking method so feel free to adjust to suit. Scrape the carrots to clean and cut in half then slice longitudinally into thick matchsticks, about 3/5 mm thick. Put the butter in a heavy bottomed pan and heat gently until melted then add the carrots. stir and cover, keep the heat on low for 10 minutes stirring occasionally.
- When the carrots start to soften turn up the heat and add the marsala, let the alcohol evaporate and then turn down the heat again and throw in the thyme and cook for a further 20 minutes or so uncovered unless the wine evaporates too soon in which case add a little water and cover. Ideally the carrots should be starting to colour a deeper red at the edges but not browned.
- This is a lovely contorno (side dish) for roast or grilled meats. The sweetness of the marsala permeates the carrots which will be soft and caramelised, a perfect complement to strongly flavoured meats.