John Myers
Ingredients for 4 servings:
- 500 g carrot(s), fresh
- ⅛ liter white wine, dry
- ⅛ liter white wine vinegar, milder
- 2 garlic cloves
- 1 bunch of Mediterranean herbs (rosemary, mint, parsley and bay leaves)
- Extra virgin olive oil
- salt and pepper
- Fresh basil for garnishing
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes
Peel the carrots, cut them diagonally into approximately 5 mm thick sections, and place them in a saucepan. Fill with 1/8 liter each of water, white wine vinegar, and dry white wine. Peel and halve the garlic cloves, then add them to the pan with 2 teaspoons of salt. Stir. Add the bunch of herbs and simmer covered over low heat for 25 minutes. Test the carrots. The carrots should no longer be crunchy, but soft with a slight bite. Remove the garlic cloves and herbs. Pour the cooking liquid into a bowl and drain the carrots in a sieve. Return the cooking liquid to the pan and reduce by about half over high heat. Let cool for about 10 minutes. Then add 1 tablespoon of olive oil to the reduction and whisk or blend until emulsion is achieved. Season with salt and pepper to taste. Spread the carrots on a platter to cool, drizzle with the emulsion, and refrigerate for about 2 hours. Garnish with basil to serve. Carrots are enjoyed as a cold appetizer in Italy. They also taste great served warm as a side dish.
Facebook Comments