450 g (1 lb) 4 cups carrots, cleaned
2 sticks celery, washed
2 potatoes, peeled
1 onion
15 ml (1/2 oz) 1 tbsp unsalted (sweet) butter
1 bay leaf
30 ml (2 tbsp) Marsala wine
30 ml (2 tbsp) chopped fresh sage
2 sticks celery, washed
2 potatoes, peeled
1 onion
15 ml (1/2 oz) 1 tbsp unsalted (sweet) butter
1 bay leaf
30 ml (2 tbsp) Marsala wine
30 ml (2 tbsp) chopped fresh sage
method
1. Dice the carrots, celery and potatoes and finely chop the onion.
2. Place the butter in a saucepan and when hot fry the vegetables.
3. Add the remaining ingredients and continue cooking, stirring occasionally, for 15 minutes or until tender. Add the herbs and remove the bay leaf before serving.
2. Place the butter in a saucepan and when hot fry the vegetables.
3. Add the remaining ingredients and continue cooking, stirring occasionally, for 15 minutes or until tender. Add the herbs and remove the bay leaf before serving.
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