Italian Carrots Recipes

ITALIAN CARROTS

Steps:

• Lay the unpeeled carrots in a flat pan or dish such as a standard 9×13-inch casserole dish and cover with ice water. Soak for 30 minutes.
• Place a medium pot of water on to boil and once boiling, add the 2 teaspoons of kosher salt.
• Drain the carrots and place into the boiling water and boil 10-15 minutes. They should be partially cooked and a little crisp. Ours took just ten minutes.
• Remove with tongs or a large spider strainer to the pan they soaked in and cool until they can be handled. Once cool enough, just rub your fingers down each one and the skin peels right off.
• Trim off and discard the ends and then cut each carrot into ¼ inch slices cut on the bias.
• In a large skillet over medium heat, melt butter and add carrots and sauté for five minutes.
• With the heat still on medium, add the Crème Fraiche one tablespoon at a time and stir before each addition. As the carrots cook, they will absorb each addition of the Crème Fraiche and form a creamy sauce.
• Remove from heat and stir in the dill, capers, salt and pepper and serve.

ITALIAN ROASTED CARROTS

Steps:

• Preheat oven to 400°F (207°C).
• Chop the carrot tops off and peel the skin of the carrots with a peeler.
• Arrange the carrots on a baking sheet, and drizzle the olive oil on the carrots. Turn and roll the carrots so the surface is evenly coated with the olive oil. Sprinkle the Italian seasonings on top of the carrots, follow by the salt.
• Roast the carrots for 15 minutes, remove from the oven and sprinkle the Parmesan cheese evenly on the carrots. Put the carrots back into the oven for a few more minutes, or until the cheese melts. Remove from the oven, top with the fresh oregano and serve immediately.

ITALIAN CARROTS (1940)

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 CARROTS

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.