Carrots Cooked Forever, à la Roy Finamore
Share
- ✉
-
Author Notes: I've discovered that pretty much any vegetable can be cooked in this manner -- lots of olive oil and garlic, and long slow cooking -- and it will turn out well. Great for grownups, great for babies, great for all. - merrill
Serves 8 as a side dish, baby for about a week
- 1/3 cup olive oil
- 1 pound carrots, peeled and sliced into 1/4-inch rounds
- 2 fat cloves garlic, peeled and smashed
- Salt
- Combine the olive oil, carrots, garlic and a couple small pinches of salt in a medium, heavy-bottomed saucepan. Set it over medium heat and bring the oil to a simmer. Give the carrots a good stir, cover the pot and turn the heat down as low as it will go.
- Cook the carrots, stirring gently every once in a while, until the slices are soft enough that they can be smushed easily by gently pinching them between your fingers. (This should take anywhere from an hour to 2 hours.) If at any point you find that the carrots start to stick to the pan and brown, gently lift them from the bottom of the pan, add a few tablespoons of water and re-cover.
- When they are very soft, you can serve them as is. Or, if you're feeding a baby (or you just like them this way yourself), you can either mash the carrots gently or push them through a fine mesh sieve before serving them. Make sure to let them cool before you feed them to a baby!
- This recipe is a Community Pick!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
7 months ago darksideofthespoon
After feeding my daughter Red Beets, Sweet Potatoes, Kale, Squashes, Avocado I'm finally moving onto Carrots! Making these now, just with very little salt. I'm sure she'll love them, my baby is evidently a future foodie - she loves eating!