Marsala carrots

1. Peel the carrots, cut into slices and add dripping wet into the pot.

2. Heat the pot on highest level up to the vegetable window, switch to a low level and cook the carrots for approx. 15 minutes in the vegetable area.

3. Peel and finely cut the shallots, add to the cleaned pot. Heat the pot on highest level up to the roasting window, switch to a low level and roast the shallots.

4. Add the butter and melt. Deglaze with Marsala wine and let simmer for a few minutes.

5. Season the Marsala sauce with salt and mix with carrots.

6. Finely chop the parsley leaves and add the carrots over top.