Carrots Marsala

14 Med. Carrots, cut into 1/8"

-diagonal slices 3/4 c Dry Marsala

1 tb Chicken stock or water

- 2 tb Chopped fresh parsley

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

0-89535-147-1 SHARED BY: Jim Bodle