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id
704
Name
Sherry Simmered Carrots
Main Dish Category
Side Dish
Secondary Dish Category
Vegetables,
Main Ingredient
Carrots
Other Ingredient
Marsala Wine
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
Cooking Type
StoveTop
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.
Origin
Holland House
Image