The side dish of carrots with Marsala, parsley, and capers is quick but has a truly refined taste on the palate.
A side dish that pairs well with meat and fish, roasts, and cold cuts.
It cooks quickly as the carrots are sliced thinly.
The capers in this sweet side dish create a pleasant contrast as they are tangy, and the Marsala complements well.
The final result is similar to a sweet and sour side dish.
Personally, I love sweet and sour recipes, and Marsala, which is nothing more than aged wine, as I have found, can easily replace wine in some side dish recipes.
Also worth trying with zucchini.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs Carrots
- 3.5 oz Butter
- 1/3 cup Marsala (Dry)
- 1 tbsp Capers
- to taste Parsley
- to taste Salt
Tools
- Food processor
- Pan
Preparation
Peel the carrots, wash them, and slice them into rounds.
Sauté them in a pan with butter and drizzle with Marsala.
Add a little salt, the capers, and cover with a lid.
Cook over low heat for about fifteen minutes.
Stir occasionally with a spoon and check that they do not dry out.
Add more Marsala or a little water if necessary.
Finally, season with finely chopped raw parsley.
The side dish of “Carrots with Marsala, parsley, and capers” is excellent and is suitable for accompanying meat or fish.
It’s a suggestion to change and not cook them always in the usual way for variety.
Carrots with Marsala, Parsley, and Capers
Recipe tip:
Stick to the indicated cooking time without going over as the carrots may become mushy, and the side dish may not be appreciated. The carrots should be al dente.
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