Italian Carrots 1940 Recipes
ITALIAN CARROTS
I've made this dish many times during the summer and fall, especially when I can get fresh carrots, easily, from the Farmer's Market or Co-Op. They go especially well with pasta or grilled sausages: anything spicy is a great accompaniment to the sweetness in this lovely side dish!
Provided by David J Rust
Categories Vegetable
Time 25m
Yield 4 servings (small), 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the carrots and peel the garlic. NOTE: If the carrots are fresh and do not have too many knobby nooks and crannies, I scrub them rather than peel them, preferring to keep the flavor and nutrients of the skin. Just be sure to get off all the dirt, black spots, deep cracks, and both ends.
- Slice the carrots into medallions, on the bias about 1/4" thick. Mince the garlic. Set the vegetables aside.
- In a non-stick skillet over medium-high heat, add the fennel seeds to the dry pan. Slide them around gently or stir with a wooden spoon to prevent burning but cook them to brown. You want to smell the faint liquorice aroma of the seeds and see their brown color darken just slightly. At this point, add the butter and oil.
- When the butter melts, add the carrots and garlic, stirring to coat everything in the seeds and liquid. Reduce the heat to medium-low, browning the carrots in the fat, stirring occasionally to prevent burning. This should take about 10-12 minutes.
- Sprinkle with the sugar and, once it has coated the carrots, season with salt and pepper to taste.
- Remove to a platter and serve.
Nutrition Facts : Calories 92.5, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 50.9, Carbohydrate 8.6, Fiber 2.3, Sugar 4.3, Protein 0.9
ITALIAN CARROTS (1940)
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from Jessie Marie DeBoth's Cook Book, published in 1940. Per Lorimama's review, I've adjusted the prep time.
Provided by Chocolatl
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a skillet or large saucepan and cover tightly.
- Cook for about 20 minutes, or until almost tender.
- Remove cover and continue cooking until water evaporates, watching carefully to prevent burning.
ITALIAN PARMESAN ROASTED CARROTS
This recipe comes from kraftfoods.com. I am always looking for new and different ways to prepare vegetables. This is easy and quick. Clean-up is a snap when you line the backing pan with foil.
Provided by PaulaG
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees.
- Line a shallow baking pan with foil, set aside.
- Cut carrots into 1 1/2 inch thick slices; if the carrots are thick you might want to cut in half lenghtwise before slicing to promote even roasting.
- Place the cut carrots on prepared pan, toss with 2 tablespoons of the dressing.
- Cover with foil and bake for 20 minutes.
- Remove foil, stir and continue to bake an additional 20 to 25 minutes or until carrots are crisp-tender, stirring occasionally.
- Just before serving, toss with remaining dressing and cheese.
Nutrition Facts : Calories 121.5, Fat 7.2, SaturatedFat 1.5, Cholesterol 2.2, Sodium 341, Carbohydrate 13.3, Fiber 3.2, Sugar 7.2, Protein 2.1
1940'S BEST CARROT CAKE RECIPE
From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.
Provided by Raquel Grinnell
Categories Dessert
Time 1h15m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In large bowl, beat sugar and oil. Add eggs and beat well.
- Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
- Place batter in greased 9x13 pan; bake for 45 minutes.
- FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6
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