by ChefJune
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my 77 recipes »
Photo by ChefJune
ChefJune's Notes:
Expand1 pound young, choice carrots Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1 teaspoon chopped garlic Ask a question about this ingredient
2 tablespoons chopped parsley plus more for garnish Ask a question about this ingredient
sea salt & freshly ground black pepper to taste Ask a question about this ingredient
2 tablespoons capers (I kinda like the big, Italian ones) Ask a question about this ingredient
Peel the carrots and rinse them in cold water. Drain well.
Ask a question about this stepBlanch 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.]
Ask a question about this stepChoose 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.
Ask a question about this stepIf 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.
Ask a question about this stepAdd 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.
Ask a question about this stepTeacher’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.
Ask a question about this stepGlad you liked it. It adds a little "zing" to Thursday evening. ;)
This sounds yummy. I love how the balsamic glazes the carrots.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Just made this, it was great! Thanks for the recipe!