Adapted from The Italian Country Table by Lynne Rossetto Kasper
Serves 4 to 6
The Marsala wine and the sage give the carrots a real depth of flavor. These carrots also reheat nicely.
1 to 2 tablespoons extra-virgin olive oil
1-1/2 lbs carrots, peeled and cut diagonally into 1-1/2 inch long pieces
1/4 medium onion, cut into thin slices
10 large fresh sage leaves
Salt and freshly ground pepper
1/4 cup dry Marsala
1/2 cup chicken broth (you can substitute vegetable broth)
Heat the oil in a 12 inch skillet over medium-high heat. Saute the carrots, onion and sage about 10 minutes to brown the onion. Season with salt and pepper as the vegetables cook. Pour in the wine and the broth and adjust the heat to a simmer. Cover and cook for 15 minutes or until the carrots are tender when pierced with a knife. If the liquid evaporates too quickly, add some water to prevent scorching.
Before serving, uncover and simmer off any liquid, leaving just enough to cloak the carrots in a moist glaze. Taste for seasoning and serve hot.
