Carrots Braised in Marsala (Carote al Marsala)

Marsala, Italy's famous fortified wine, is produced in the region surrounding the Sicilian town of the same name.  In Sicily, historically this wine was served as an aperitif, but it took on a different role in the United States.  Marsala became a mainstay in the United States during Prohibition, it being both high in alcohol and fortuitously packaged in a container that resembled medicine bottles of that era.  Frequently used in Italian American cooking, such as the well-known Chicken Marsala and Veal Marsala, in this dish Marsala enhances the sweetness of carrots while providing a savory depth of flavor.

1 pound of carrots
1 shallot
1/2 cup of unsalted butter
1/4 cup of dry Marsala
salt

1.  Wash and peel the carrots.  Cut them into circles, about 1/4 of an inch thick.

2.  Peel and thinly slice the shallot.

3.  Melt the butter in a pan, add the shallot, and sauté for about 2 minutes over low-medium heat.  Add the carrots, a little salt, stir well, and cook for 15-20 minutes.  Add 1/4 cup of water if the pan becomes too dry and the carrots begin to stick, remembering to stir often.  The carrots are ready when they become tender while maintaining some firmness, yet not mushy.

4.  Add the Marsala, stirring frequently, and allow to cook until the wine evaporates.

(Note:  For added flavor, after removing the carrots from the pan, raise the heat and deglaze the pan with 2-3 tablespoons of Marsala, scraping the pan as the liquid reduces, for a minute or two, and pour the sauce over the carrots.)