Coming from Spain and Sicily via Italy, the carrot spread through Europe in the fourteenth century. In very old recipe books it is known simply as one of the "roots," and not until the eighteenth century was it considered sufficiently "noble" to become an ingredient in the French grande cuisine. A popular peasant food (like most root vegetables), the carrot was almost always present in rural dishes. But this humble vegetable can be exquisite when prepared, for example, in the following way.
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds baby carrots, sliced diagonally 1/2-inch thick
- 12 garlic cloves, halved
- Salt and freshly ground pepper
- 1 thyme sprig, leaves minced
- 1 rosemary sprig, leaves minced
Heat the oil in a 9 1/2-inch nonstick skillet. Add the carrots and garlic and brown for 15 minutes over gentle heat, stirring from time to time.
Season with salt and pepper. Add the thyme and rosemary and cook, stirring now and then, for another 15 minutes.
Remove the carrots and the garlic to a serving plate. They should not have absorbed the oil, and will be crunchy on the outside and soft on the inside.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
177 calories; 10g total fat; 0mg cholesterol; 69mg sodium; 20g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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