If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I've been making this side dish so long I don't remember where it came from (some Italian cookbook, probably), only that I added the Balsamic vinegar for a little agrodolce and spunk. It transcends Italian dishes, however, being a great "go-with" for just about anything -- last served with Roast Chicken. - ChefJune
Makes 4 side dish servings
- 1 pound young, choice carrots
- 1/4 cup extra virgin olive oil
- 1 teaspoon chopped garlic
- 1/4 cup balsamic vinegar (not the aged kind)
- 2 tablespoons chopped parsley plus more for garnish
- sea salt & freshly ground black pepper to taste
- 2 tablespoons capers (I kinda like the big, Italian ones in this dish)
- Peel the carrots and rinse them in cold water. Drain well.
- Blanch the carrots in boiling water for about six minutes. Drain thoroughly in a colander. [At this point, the carrots can be cooled in ice water to stop the cooking, if you are not serving them immediately.]
- Choose a sauté pan large enough to hold all the carrots comfortably. Put in olive oil and garlic and turn on the heat to medium high. When the garlic becomes a rich gold, add 1/4 cup balsamic vinegar and then add the carrots and parsley. Stir the carrots for a few minutes, until they are well coated with the mixture.
- If the carrots are not completely cooked when the liquid has completely evaporated add 1/4 cup water. Continue adding water at this rate whenever it evaporates, until the carrots are done (about 10 minutes.) Carrots should be tender but firm. Prick with a fork to see how they're doing, taste at the end to be sure. If there is any water left in the pan, let it evaporate quickly. Allow all the carrots to brown slightly.
- Add salt and a little pepper. Turn the carrots once or twice, then add the capers. Cook another minute or two, stirring frequently. Garnish with more chopped parsley and serve at once.
- Teacher’s Tip: Don’t use “baby” carrots sold in bags. They are watery and will spoil this dish. If you can’t find young carrots, use standard carrots and cut them lengthwise in half or in quarters, and then into 2-inch lengths.
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Carrot Recipe
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
A well-rounded bud vase.
The Best Cinnamon Rolls