Recipe Details

Ingredients

• 2 pounds fresh baby carrots
• 2 teaspoons salt, divided
• 1/4 cup butter, cubed
• 4 shallots, finely chopped
• 1 cup Marsala wine
• 1/2 cup sugar
• 1 cup chopped hazelnuts, toasted
• Chopped fresh parsley, optional

Description

1. Place carrots and 1 teaspoon salt in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer 8-10 minutes or until crisp-tender. Drain.
2. In the same pan, melt butter over medium heat; add shallots. Cook and stir until tender, 3-5 minutes. Add wine, sugar and remaining 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and mixture is slightly thickened, 3-5 minutes. Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.