Marsala Glazed Carrots Recipe 55

CARROTS MARSALA

Steps:

• In a large saucepan, combine carrots, wine, water, oil, and pepper.
• Bring to a boil, cover, reduce the heat, and simmer for 10 minutes, basting occasionally.
• Transfer to a serving dish, spoon any juices on top, and sprinkle with parsley.
• Serving size: 1/2 cup.
• Exchanges Per Serving: 1 Vegetable, 1/2 Fat.
• Nutrition Facts: Calories 53; Calories from Fat 21; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 39mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 3g; Protein 1g.

SPECTACULAR MARSALA GLAZED CARROTS WITH HAZELNUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Spread chopped hazelnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant.
• Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside.
• Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly.
• Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.

CARROTS GARAM MASALA

Steps:

• Cook carrots until just tender, 10-15 min depending on size of carrots.
• Melt butter in pan until browned.
• Add garam masala, salt, ginger and red chili powder if using.
• Cook 1 minute.
• Add carrots and toss to coat.
• Serve with cilantro leaves sprinkled on top as garnish.

MARSALA GLAZED CARROTS RECIPE - (5/5)

Steps:

• Preheat oven to 300 degrees F. Spread chopped hazelnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant. Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside. Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly. Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.