Italian Carrots
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 2 1/2 inch lengths
- 1 lb Peeled carrots no more than
- 2 tb Olive oil
- 1 (1-pound) bag peeled baby
- 2 lg Cloves of garlic, minced
- 1/2 ts Oregano
- An inch in diameter, cut in
- Carrots or
- 1/4 c Balsamic vinegar
- Beers
- Water
Contains
GlutenSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Steam carrots, covered, in a steamer basket over simmering water for about 5 minutes, or until crisp-tender. While carrots are steaming, combine remaining ingredients to make dressing. Place hot carrots in a pie plate or wide dish with sides and pour dressing over them immediately, tossing to coat all sides. Let rest 30 minutes, tossing once or twice, for flavors to mature. Refrigerate several hours or overnight to improve flavor. May be served at room temperature or cold. Makes 8 servings.
- calories from fat 53%
- From The Dallas Morning News 10/16/96 Typos by Bobbie Beers
Plating
Cookware for this recipe
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Saucepan
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Steamer
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Chef's knife
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Cutting board
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Vegetable peeler