Italian Carrots Recipes

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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



Italian Carrots (1940) image

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.

4 cups carrots, cut in matchstick strips
1 tablespoon butter
1/2 teaspoon salt
1 stalk celery, finely chopped
1/2 cup water
1 onion, grated
1/4 teaspoon Worcestershire sauce

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



Italian Carrots image

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

4 large carrots, sliced on a bias
1 garlic clove, minced
1/2 tablespoon fennel seed
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 teaspoon raw sugar
to taste salt and pepper

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