Carrots with Marsala

I have some enormous carrots in the garden, and this was a delicious side-dish. It is great with lamb. 

INGREDIENTS:

  • about 500g carrots, peeled and chopped into large batons
  • 50g butter
  • salt and pepper
  • 150ml Marsala wine, (madeira or sherry might do instead)
  • Chopped parsley or a pinch of dried tarragon

METHOD:

  • Melt the butter in a saute pan, and when it is foaming, add the carrots. Mix well with the butter so that the flavour is taken up by the carrots. Season with salt and pepper. 
  • After a couple of minutes, add the Marsala, simmer for five minutes, and then add water so that the carrots are not quite covered. Bring back to a simmer, put the lid on the pan and cook the carrots until they are tender. 
  • Take of the lid, turn up the heat and reduce the liquid so that it becomes a syrupy sauce. 
  • Add the chopped parsley or tarragon, and serve.