Stewed carrots
4 servings
35 minutes
Braised carrots are a simple yet exquisite dish of Italian cuisine, filled with the natural sweetness of the root vegetable that unfolds during cooking. The light aroma of vegetable oil and flour adds tenderness and thickness to the sauce that envelops the carrot slices, making them soft and juicy. This dish pairs perfectly with meat and fish sides and can also serve as a light snack on its own. Historically, Italians love simple yet flavorful dishes, and braised carrots are a great example of this culinary philosophy. They can be served warm, garnished with herbs, or used as a main complement to traditional pastas and risottos, creating harmony in taste and texture.
1
Fill the carrots with flour mixed with the remaining oil and simmer for another 5-10 minutes.
- Wheat flour: 2 teaspoons
- Vegetable oil: 2 tablespoons
2
Cut the peeled carrots into circles or wedges, place them in a pot, fill halfway with water, add salt, add 1 tablespoon of oil, cover with a lid, and simmer for 20-30 minutes.
- Carrot: 1 kg
- Vegetable oil: 2 tablespoons
