| Time | Servings | Difficulty |
|---|---|---|
| 00:55 | 2 | Easy |
Introduction
To share
The recipe for carrots in Marsala has its origins in Sicily. It is a dish full of subtle and tasty sunshine. The carrots are candied and the Marsala adds flavor without adding too much sweetness.
The extra thing:
- Replace Marsala with Amaretto.
- Use baby carrots or carrot tops for more flavor.
- You can add a little coriander seeds during cooking.
Ingredients
| 40ml olive oil | |
| 15cl water | |
| 10 cl Marsala | |
| 350 g carrot | |
| 10 g hazelnuts coarsely crushed | |
| 1 tbsp brown sugar |
Instructions
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1
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Prepare the carrots: peel them and cut them into 1cm sticks. To book.
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2
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Heat a dry pan and toast the hazelnuts until golden brown, about 5 minutes. To book.
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3
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Heat the olive oil in a sauté pan or high-sided frying pan over high heat and add the carrots for 5 minutes, stirring them.
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4
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Add the brown sugar and cook for 5 minutes over medium heat.
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5
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Pour the marsala for 15 minutes until complete evaporation, turning the carrots regularly.
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6
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Pour the water and cook until completely evaporated for 15 to 20 minutes.
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7
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Sprinkle with crushed hazelnuts. To serve.
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