ITALIAN CARROTS
The cooking time to boil the carrots will vary based on the size of your carrots. Err on the side of slightly under-cooked so check at the ten-minute mark to be safe.
Provided by Adapted from The Silver Palate Good Times Cookbook
Time 1h
Number Of Ingredients 8
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 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
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.
More about "italian carrots recipes"
TUSCAN GILDED CARROTS - A FAMILY FEAST®
From afamilyfeast.com
Reviews 37Estimated Reading Time 3 minsServings 6-8Total Time 40 mins
- In a medium to large pot filled half full with water, bring to a boil. Plunge in the whole carrots and boil for five minutes. Drain and bring the carrots to a cutting board and cut into ¼ inch slices.
- While carrots are boiling, in a small bowl, beat eggs with cream, Parmesan cheese, mint, parsley and sherry. Set aside.
- Heat a skillet over medium high and add butter, oil, salt and sliced carrots and cook for just a minute.
ITALIAN HERB ROASTED WHOLE CARROTS - THE GINGERED WHISK
From thegingeredwhisk.com
4.6/5 (11)Total Time 30 minsCategory Kid Friendly Side DishesCalories 136 per serving
- Wash the carrots and trim the ends, and if desired, peel them. Place the carrots on the baking sheet.
CARROT RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Estimated Reading Time 1 min
AMELIA ON INSTAGRAM: "PASTINA SOUP AKA ITALIAN PENICILLIN ALL RECIPES ...
From instagram.com
PERFECT ROASTED CARROTS RECIPE (THREE WAYS!) - COOKIE …
From cookieandkate.com
10 BEST ITALIAN CARROTS SIDE DISH RECIPES | YUMMLY
From yummly.com
CREAMY ROASTED CARROT SOUP | ITALIAN FOOD FOREVER
From italianfoodforever.com
SHEET PAN ITALIAN ROASTED CARROTS - SIX SISTERS' STUFF
From sixsistersstuff.com
ITALIAN ROASTED CARROTS - RASA MALAYSIA
From rasamalaysia.com
HONEY-BALSAMIC ROASTED CARROTS FROM 'THE GLORIOUS …
From seriouseats.com
PICKLED CARROTS - LIDIA
From lidiasitaly.com
ITALIAN CARROT SALAD RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
ITALIAN CARROT CAKE (TORTA DI CAROTE) – BAKING LIKE A CHEF
From bakinglikeachef.com
GARLIC AND HERB ROASTED CARROTS - AHEAD OF THYME
From aheadofthyme.com
ITALIAN CARROT CAKE (TORTA DI CAROTE) - FANCIFUL EATS
From fancifuleats.com
PARMESAN ROASTED CARROTS – COOKIN' WITH MIMA
From cookinwithmima.com
BEST MINESTRONE SOUP - HOW TO MAKE MINESTRONE SOUP - DELISH
From delish.com
SWEET AND SPICY ROASTED CARROTS – GIADZY
From giadzy.com
ITALIAN WEDDING SOUP RECIPE - ERIN LIVES WHOLE
From erinliveswhole.com
ITALIAN CARROT SALAD RECIPE — COOKING IN THE KEYS
From cookinginthekeys.com
CREAMY CHICKEN POTATO SOUP (EASY RECIPE) - MSN
From msn.com
ITALIAN CARROT CAKE (TORTA DI CAROTE) | THE …
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #side-dishes #vegetables #easy #european #beginner-cook #fall #summer #vegetarian #italian #dietary #low-sodium #seasonal #low-calorie #inexpensive #low-in-something #carrots
You'll also love