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Recipe by: thysia
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See below ingredients and instructions of the recipe
3 tb Butter 1 tb Chicken stock or water
14 Med. Carrots, cut into 1/8" -(optional)
-diagonal slices 2 tb Chopped fresh parsley
3/4 c Dry Marsala
Heat butter in a large skillet with tight fitting lid. Saute' carrot slices
until carrots are well coated with butter, 2 to 3 minutes.
Add Marsala and cover. Cook over medium to low heat until carrots are
tender and liquid is reduced, 8 to 10 minutes. (if liquid reduces before
carrots are tender, add 1 tablespoon chicken stock or water.) Sprinkle with
parsley before serving. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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