Snapshots From Italy: Carrots In Marsala Recipe

• 1 lb. young carrots
• 2 tablespoons unsalted butter
• 1 teaspoon granulated sugar
• Pinch of salt

1. I adapted the recipe only in terms of quantity, and you can easily adjust it upward or downward. I began with about one pound of young carrots, peeled and cut on the diagonal. Melt 2 tablespoons of unsalted butter in a deep saute pan and add the carrots, briefly sauteing over medium heat to coat them evenly with the butter.
2. Add 1/2 cup dry Marsala to the pan, and allow it to bubble up, then add enough water to almost cover the carrots. Sprinkle over about 1 teaspoon granulated sugar and a pinch of salt. Bring the liquid to a gentle simmer, cover the pan, and cook the carrots until they are just fork-tender. Remove the cover, and turn up the heat. Continue to cook the carrots, shaking the pan occasionally until the liquid has evaporated and the carrots are nicely glazed.
3. Toss them with a bit of chopped Italian parsley, and serve immediately. Try to resist eating the entire quantity in one sitting.

young carrots, unsalted butter, sugar, salt

Taken from www.seriouseats.com/recipes/2008/03/snapshots-from-italy-carrots-in-marsala-recipe.html (may not work)