pafret Loc: Northeast

Carmelized Carrots In Marsala Wine



2 lbs sliced carrots, cut ~ 1/8th inch thick, on the bias, in discs or coins
4 Oz butter (1 Stick)
2 Tblsp Dark Brown Sugar, more to taste
1 Cup Marsala Wine
Salt and Pepper to taste

· Melt the butter in a deep skillet. Add the carrots and saute over medium heat about five minutes. Do not pre-cook or blanch the carrots and be sure not to brown the carrots in the butter. After about five minutes cooking time, sprinkle the carrots with the Brown Sugar, stir, then add the Marsala. Cover, and reduce heat to simmer until the carrots are tender but still firm.

· Remove the cover and raise the heat to medium. Toss the carrots in the remaining liquid. The liquid will begin evaporating and the sauce on the carrots will thicken, brown and carmelize. When well caramelized remove from heat. Season with salt and pepper. Serves four.

Notes:
I use a mandoline to slice my carrots, I cut them at an angle to get the elongated bias cut. Use caution and do not try to get every last inch out of the carrots. The left over pieces make good crudités for dips.

If you are going to make about four pounds (enough for 16 people at least) double the recipe. It is tricky to get the whole thing carmelized when you have too much in the pot. You should make the carrots in approximately two pound batches to get it to come out right. Also, note that the carrots were put in raw; don't partially cook them before you start or they will turn to broken mush.

It is best if you can cut up the carrots just before you are going to use them. If there are too many other things to do they can be cut the day before and refrigerated until needed. If you have to, they can be done several weeks early and frozen—freezing might make the carrots a little soft.

If you have a large camp cook stove, (I use my Camp Chef for many recipes) this can be cooked really well on the heavy duty gas burners outside. It also keeps any mess out of the kitchen while you are prepping other things. Use thicker carrots, about an inch or more in diameter. Skinny carrots make a lot of small chips and more work in cutting them to size.

I use large (15 inch diameter) frying pans for this recipe.

This is a family favorite particularly with the younger generation who love pop-pop's sweet carrots.
Original recipe derived from Eloidia Rigante's Immigrant Cooking.

archie bunker Loc: Texas

Thanks pafret!
I'm keeping this one for sure!

We, as well as our 2 year old grandaughter love carrots. And the left over pieces won't go to waste because carrots are a favorite treat for our dogs.

And that old wives tale about carrots helping your eyesight is a bunch of horse apples, because I've eaten them all my life, and I'm blind as a bat!

pafret Loc: Northeast

Me too, I used to be severely nearsighted but had microscopic vision for close up stuff. With age my vision changed and while I was less near sighted I lost the ability to see a nat's bum hole. Cataracts finished the job and now I have to wear Glasses to read extra large print.

debeda

All I can say is YUMMY YUM YUM!! THANKS!

no propaganda please Loc: moon orbiting the third rock from the sun

This receipe is saved for Thanksgiving. Will have to triple it as I except that we will have at least 20 people here as usual.NPP does not like carrots, but always tries new things, bet he will like this,

SWMBO

pafret Loc: Northeast

Do try to make it in two pounds lots of cleaned and sliced batches of carrots. I have the cooking facilities and utensils to do larger batches but have had no success in doing so, there is always something that could have been better. I usually do eight pounds for our Thanksgiving and Christmas gatherings, (usually eighteen people) two 15" skillets at a time with two pounds of carrots in each and one refill of each. I use my three burner Camp Chef Outdoor Range for this. It is big enough to handle those skillets with ease. That gives enough for the meal and the 'leftovers' to take home.

It is an incredibly simple recipe with huge return for your effort. If NPP is feeling well you can have him tend to the cooking. I do a lot of tasting along the way, mostly to determine texture. You want the carrots cooked and soft but not mushy.

no propaganda please Loc: moon orbiting the third rock from the sun

NPP loves to cook, particularly piza and deserts, so he is usually in the kitchen. When we have a crowd, every one, including kids has an assigned job. That makes everyone feel as if they are important. We use plastic plates so the kids can wash them and if they break one, so what. The youngest ones get to clear tables and feed the dogs their dog food(no treats) that keeps them out of the way for a while.