Carrots w/ Sage Print Email

Carote alla Salvia in Padella

1 to 2 Tbsp. X-virgin olive oil
1 1/2 pound carrots, peeled and cut diagonally into 1 1/2 inch long pieces
1/4 medium onion, cut into long thin slivers
10 large fresh sage leaves
sea salt and freshly ground pepper
1/2 cup dry white wine
1/2 cup chicken broth

1. Heat the oil in a 12 inch skillet over medium high heat. Sautˇ 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 broth, adjusting the heat to a gentle simmer. Cover and cook 15 minutes, or until the carrots are tender when pierced with a knife. As they cook, check for scorching, adding a little water if necessary.
2. Before serving, uncover and simmer off any liquid, leaving only enough to cloak the carrots in a moist glaze. Taste for seasoning and serve hot. The carrots also reheat nicely.

Marsala Braised Carrots
Substitute 1/4 cup dry Marsala for 1/4 cup dry white wine.

"The Italian Country Table" by Lynne Rosetto Kasper