MARSALA CARROTS

Here comes a new way of cooking carrots which delighted me yesterday. A recipe by Ada Boni.

„Ada Boni, the Roman gastronomist, magazine editor and author of several books, most famously the 1925 Il Talismano della Felicità. Boni hoped that her The Talisman of Happiness, a collection of 882 recipes (which was later expanded), would both preserve culinary traditions and teach.“

Ingredients
750g carrots
200ml dry Marsala
100ml water
40g butter
1 heaped tsp flour
1 tsp sugar
salt&pepper

optional: 1 tbsp minced parsley


Preparation

1. Chopp carrots in disk or batons. Cook in butter on medium heat.

2. Add sugar, salt and flour. Combine everything for 2-3 min.

3. Add marsala and water on high heat

4. Add a lid, reduce the heat to low and let it cook for around 10-25min (American carrots need less time)

5. At the end the sauce must be thick and the carrots look glossy. Add black pepper and optional chopped parsley on top

You cook carrots for 25 minutes ( after sweating)?? Doing that to our local carrots would result in mush. German carrots must be made of sterner stuff.

The flavour profile sounds interesting though.

Tja, German Carrots are made of steel. haha

The original Italian recipe by Ada Boni says; cook for 15-25 minutes after sweating.


So, it seems American carrots are different.

Fair to say I cut them too thick and therefore needed the whole 25min. Next time I cut them smaller/thinner and add more heat. So I would say I need around 15-20min.


P.S. I adjusted the recipe above for American carrots.