Carrots Cooked Forever, à la Roy Finamore

By • September 13, 2012 • 8 Comments

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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 Stubbs

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
  1. 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.
  2. 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.
  3. 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!
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3 months ago marsiamarsia

Since I was a kid, I have never liked carrots. But I really REALLY liked these! Thank you for the lovely recipe. Once a friend made some carrots that I could tolerate; they had tarragon in them. So to make this recipe a bit more grown-up, I added about one teaspoon of tarragon and a dash of sherry vinegar at the end. Divine!

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about 1 year ago DECarro44

I wonder if this would come out as well in a slow cooker….I'll have to try it.

Merrill

about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

I haven't tried it -- let me know how it goes if you do!

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about 1 year ago Nick Kenny

My mother did this for me as a kid a long time ago! She swears I even turned slightly orange... Excellent recipe, and with the carrots, an easy one with which to tinker. Maple syrup, brown sugar, honey, fresh herbs - all easy additions, depending on what you have on hand.

Merrill

about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

I ate a lot of carrots growing up, and my mother swears the same thing!

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about 1 year ago Riegan

Me too. My mother says I turned orange from all the beta carotene in the carrots and sweet potatoes- it definitely can happen. http://healthyeating.sfgate...

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about 1 year ago ambivalent

nice?

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about 2 years 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!