Carrots in Marsala sauce (2)
Instructions
Brush and wash the carrots; cut into slices and season with salt.
Blow them up bustling focus in the oil and sprinkle with a few caraway seeds.
Sprinkle with 1 glass of Marsala wine, Cook for about twenty minutes in pan, then evaporate and when cooked, combine to kelp off a small knob of butter.
Ingredients and dosing for 4 persons
- 500 g of new carrots
- 1 glass of dry marsala wine
- Few of cumin seeds
- Olive oil extra virgin
- Small walnut 1 of butter
- Salt