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3 Tbsp. butter
pinch of dried thyme
10 small carrots, scraped and
cut in 1-inch pieces
1/4 c. Marsala wine

Put the butter and thyme in glass casserole. Place
carrots on top of seasonings; cook, covered for 2 minutes.
Stir, coating carrots with butter. Pour in wine; cover and
cook for 2 minutes. Stir, cover; cook for another 2 minutes.
Let set, covered, for 3 minutes. Serves 4.

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