Carrots with Marsala and Lime
This is a recipe that came about because I was out of the orange zest syrup (homemade) that I always used to prepare glazed carrots.
I had no fresh oranges and no time to run to the marked so I looked for a possible substitute.
I found a jar of Rose’s Lime Marmalade in the fridge and figured that might work okay, used it and it was such a success I never went back to the original recipe.
I have mostly used the “Parisiene” Carrots, which are little ball-shaped carrots, very flavorful. Sometimes difficult to find.
This works well with fresh carrots or with frozen carrots, baby carrots or whatever you prefer.
Very mature large carrots may become rather leathery so I avoid them.
2 cups baby carrots or small to medium carrots cut into 1/4-inch diagonal slices (If you have a ripple cutter they are prettier.) – This is very attractive when a combination of the different colored carrots are used. (Often available at Trader Joe’s markets.)
4 tablespoons butter – Do NOT use margarine, the flavor will not be the same.
1/3 cup lime marmalade
1/3 cup sweet Marsala wine
1 teaspoon finely minced fresh tarragon (You can omit this or use half a teaspoon of thyme.)
In a large pan, cook the carrots in the butter over medium heat for 2 to 3 minutes, stirring constantly or shaking the pan.
Blend the marmalade and the Marsala together and add to the carrots.
Sprinkle with the tarragon (or thyme).
Cover, lower heat to a simmer and cook for 5-6 minutes.
Uncover and continue cooking to reduce liquid, about 3 to 4 minutes more.
If you can’t find lime marmalade, substitute a mixture of 2 tablespoons sweetened lime juice and 2 tablespoons of light corn syrup.
© 2006 Andie Paysinger.