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glazed carrots with marsala<br />
S e r v e s 4 t o 6<br />
11/2<br />
lb. carrots (about 8), peeled<br />
and trimmed<br />
2 Tbs. unsalted butter<br />
1 tsp. sugar<br />
Kosher salt<br />
1/3 cup sweet Marsala<br />
1 Tbs. chopped fresh flat-leaf<br />
parsley (optional)<br />
The flavor combination of carrots and Marsala is delicious served with lamb. If<br />
you don’t have Marsala, sweet sherry is a fine substitute.<br />
1. Holding your knife at a sharp angle, cut each carrot into 1/4-inch-thick<br />
oval slices.<br />
2. Melt the butter over medium heat in a 10- to 12-inch sauté pan. Add the<br />
carrots (they should be almost in a single layer), sugar, and 1 tsp. salt, and swirl<br />
the pan over medium heat until the sugar and salt dissolve and the carrots are<br />
evenly coated with butter. Add the Marsala, simmer for 3 minutes, and then<br />
add enough water to come halfway up the sides of the carrots (about 1/3 cup).<br />
Increase the heat to medium high, bring to a boil, and cover the pan with the<br />
lid slightly askew. Cook at a steady boil, shaking the pan occasionally, until the<br />
carrots are tender but not soft (a paring knife should enter a carrot with just a<br />
little resistance), 6 to 8 minutes. Uncover and continue to boil until the liquid<br />
evaporates and forms a syrup. Shake the pan and roll the pieces around to<br />
evenly glaze the carrots. Toss the carrots with the parsley, if you like, and serve.<br />
—Tasha DeSerio<br />
PER SERVING: 90 CALORIES | 1G PROTEIN | 14G CARB | 4G TOTAL FAT | 2.5G SAT FAT |<br />
1G MONO FAT | 0G POLY FAT | 10MG CHOL | 360MG SODIUM | 3G FIBER<br />
All about Carrots<br />
Carrots are crisp and refreshing when raw, but their sweetness<br />
intensifies and they become tender when cooked, making them<br />
an accommodating partner for other ingredients. Though most<br />
carrots are orange, they come in many shapes and sizes, from<br />
purple to white, slender to chubby, tapered to conical.<br />
How to choose<br />
Your best guarantee of freshness is to buy carrots in bunches,<br />
with green tops still attached. Even when large, carrots with fresh<br />
tops should still be tender, juicy, and full of flavor. Look for firm<br />
roots and fresh, dark greens. When buying packaged carrots,<br />
look for plump, firm, fresh-looking roots with no shaggy hairlike<br />
protrusions.<br />
How to store<br />
Once you get carrots home, cut off the green tops, if still attached,<br />
so they don’t draw moisture from the roots. Store<br />
carrots in plastic in the fridge; though they do keep well, carrots<br />
lose sweetness and flavor the longer they’re stored, so try to use<br />
them within 2 weeks. Peeled carrots will dry out faster than<br />
unpeeled.<br />
210 s i d e s
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