Serves: 4
Total Calories: 99
1 Peel the carrots and turnips and cut them into 1-inch pieces.
2 In a large skillet, melt the butter over medium heat. Add the vegetables and salt to taste. Cook for 5 minutes, stirring occasionally.
3 Add the Marsala. Cover and cook 5 minutes more or until the wine evaporates and the vegetables are tender. Sprinkle with parsley and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Carrots and Turnips with Marsala recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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