Labadie Recipe Database

Name Sherry Simmered Carrots Number of People 10 List of Ingredients 2 T butter 2 T packed brown sugar 1 1/2 lbs. petite-cut carrots (about 5 cups), cut larger ones in half lengthwise 1 tsp. dried sage 1 1/3 cups Marsala wine 2 tsp. cornstarch 1 lemon, finely zested 1 tsp. Dijon mustard toasted pecans, optional Description In a 12" skillet, melt butter with sugar and sage.  Cook over medium heat until foamy, about 2 minutes.  Increase heat and stir in carrots. Add 1 cup wine; bring to a boil.  Cover, slightly reduce heat and boil 8 minutes. Meanwhile, add cornstarch and lemon zest to remaining 1/3 cup wine; stir well to dissolve cornstarch.  When carrots have cooked, add cornstarch mixture.  Stir constantly and cook 1 to 2 minutes or until sauce has thickened slightly.  Remove from heat and stir in Dijon mustard.  Serve garnished with pecans, if desired. Time 15 minutes Difficulty (1-5) 1 Notes I did first step ahead and then reheated and added cornstarch, zest and Dijon when ready to serve. Did not use pecans and was very good. Image