Summary

Ingredients

• 500 g carrot (s)
• 5 clove (s) garlic, peeled
• 100 ml Marsala, secco (dry)
• Leaf parsley, finely chopped
• Aceto balsamico
• Salt and pepper
• 4 tablespoon olive oil for frying

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Instructions

1. Wash, peel and thinly slice the carrots. Heat the oil in a pan, add the carrot slices and the garlic cloves and season with salt and pepper. Simmer the vegetables over medium heat for about 5 minutes. Pour the Marsala, cover the pan and cook for about 10 minutes or until the carrots are tender. Dust the carrots with balsamic vinegar while they are still warm and sprinkle with the parsley.
2. Serve the carrots warm as an accompaniment to meat or fish or cold with antipasti.