Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter
14 Med. Carrots, cut into 1/8"
-diagonal slices
3/4 c Dry Marsala
1 tb Chicken stock or water
-(optional)
2 tb 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
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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