carrots with marsala   serves 4 - 6   Young fresh carrots (Deutsch = Bundmöhren) no thicker than your middle finger are necessary for this recipe. 2 lbs carrots (2 Bund Möhren) 4 tablespoons (60 g) butter 2 tablespoons sugar ¼ cup (60 ml) broth ½ cup (125 ml) Marsala wine 2 tablespoons parsley, finely chopped   1. Leave about an inch of green on the carrots and scrape. 2. Sauté the carrots in butter and season with salt. 3. Reduce the heat and add sugar. When the sugar has melted and starts turning light brown add the broth and half of the Marsala wine. 4. Cover and cook over low heat for about 8 to 10 minutes until most of the liquid has evaporated. 5. Add the rest of the Marsala and 1 tablespoon parsley. Boil quickly for a minute and serve immediately. Garnish with the rest of the parsley. back