Marsala Glazed Carrots With Pinenuts Gluten Free Recipes

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MARSALA GLAZED CARROTS WITH PINENUTS (GLUTEN FREE)



Marsala Glazed Carrots With Pinenuts (Gluten Free) image

This is a great side dish for a party or to serve with your entree's. It's great for people that are Vegan and/ or on a Gluten Free Diet

Provided by Chef Travis W Holla

Categories     Fruit

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup pine nuts, toasted
1 lb baby carrots, halved (Organic)
1 cup water
1/2 teaspoon salt
3 tablespoons vegan butter (Earth Balance Spread)
2 shallots, Sliced
1/2 cup dry marsala wine
1/4 cup agave nectar
1 tablespoon parsley, finely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Spread Pine nuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant.
  • Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of Earth Balance Butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes or until tender but firm. Drain and set aside.
  • Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of Earth Balance Butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and Agave, and stir continually until it is completely dissolved. Continue simmering until sauce has thickened slightly.
  • Once thickened, toss carrots and toasted pine nuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.
  • By: Chef Travis W. Holland.

Nutrition Facts : Calories 123.5, Fat 7.8, SaturatedFat 0.6, Sodium 256.4, Carbohydrate 9.4, Fiber 2.6, Sugar 4.2, Protein 2.2

MARSALA GLAZED CARROTS RECIPE - (5/5)



Marsala Glazed Carrots Recipe - (5/5) image

Provided by Hapemom

Number Of Ingredients 8

1/2 cup coarsely chopped hazelnuts, toasted
1 pound baby carrots, halved
1 cup water
1/2 teaspoon salt
3 tablespoons unsalted butter
2 shallots, minced
1/2 cup dry Marsala wine
1/2 cup sugar

Steps:

  • Preheat oven to 300 degrees F. Spread chopped hazelnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant. Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside. Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly. Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.

CARROTS MARSALA



Carrots Marsala image

A simple side dish from The Complete Quick & Hearty Diabetic Cookbook by The American Diabetes Association.

Provided by lazyme

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb carrot, peeled, diagonally sliced
1/4 cup marsala wine
1/4 cup water
1 tablespoon olive oil
fresh ground black pepper, to taste
1 tablespoon fresh parsley, chopped

Steps:

  • In a large saucepan, combine carrots, wine, water, oil, and pepper.
  • Bring to a boil, cover, reduce the heat, and simmer for 10 minutes, basting occasionally.
  • Transfer to a serving dish, spoon any juices on top, and sprinkle with parsley.
  • Serving size: 1/2 cup.
  • Exchanges Per Serving: 1 Vegetable, 1/2 Fat.
  • Nutrition Facts: Calories 53; Calories from Fat 21; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 39mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 3g; Protein 1g.

Nutrition Facts : Calories 92.1, Fat 2.4, SaturatedFat 0.3, Sodium 55.4, Carbohydrate 8.6, Fiber 2.1, Sugar 4, Protein 0.8

GLAZED MARSALA CARROTS WITH HAZELNUTS



Glazed Marsala Carrots with Hazelnuts image

This makes an elegant side dish for company and is easy enough to make when you want to serve something special on a weeknight. Marsala wine makes it so deliciously different and unlike any other carrot recipe you've tasted. -Barbara Morris, South Amboy, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

  • 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 and set aside. , 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.

Nutrition Facts : Calories 269 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 4g fiber), Protein 4g protein.

CARROTS BRAISED IN MARSALA WINE



Carrots Braised in Marsala Wine image

Provided by Nancy Verde Barr

Categories     Vegetable     Braise     Carrot     Marsala     Fall

Yield Makes 4 or 5 servings

Number Of Ingredients 9

The start
4 tablespoons unsalted butter
The vegetable
1 1/4 pounds carrots, peeled and cut into large matchsticks or 1/4-inch-thick slices
Salt and freshly ground black pepper
Small grating of fresh nutmeg
1/2 teaspoon sugar
The braising liquid
1/2 cup dry Marsala

Steps:

  • Choose a straight-sided sauté pan that has a tight-fitting lid and is just large enough to hold the vegetables in one or two layers. A pan that is too large will allow the liquid to evaporate too quickly; if it is too small, the vegetables will be piled too high to braise evenly.
  • Melt the butter over moderate heat, so that it melts without taking on any color. Stir the carrots into the pan, and season with salt and pepper, nutmeg, and sugar. Turn the carrots over several times with a heatproof rubber spatula or wooden spatula or spoon to coat them well with the butter and seasonings. Cook gently - do not fry - stirring often, for about 2 minutes, to release the vegetable's flavor, and then pour in the Marsala. Bring to a quick boil, and then adjust the heat so the carrots just barely simmer. Cover the pan tightly and braise, shaking it well from time to time, for 12 to 15 minutes, or until the carrots are tender. Check the pan occasionally, and if the liquid has evaporated before the carrots are cooked, add small amounts of hot water. When the carrots are tender, there should be only enough liquid left just to coat them. If there is more, turn the heat to high and boil it off.
  • Variations
  • Carrots Braised in Lemon and Parsley: Before adding the carrots to the butter, cook one finely chopped small onion until it is tender. Substitute water or broth for the Marsala, and add a teaspoon of lemon juice. When the carrots are tender, stir in 3 tablespoons of finely chopped flat-leaf parsley, and toss a minute before serving.
  • Braised Carrots with Parmesan Cheese: Braise the carrots with broth or water, and when they are cooked, turn off the heat and sprinkle on 1/3 cup or more grated Parmesan cheese.

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