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My sis asked me to post our favorite carrot recipe. It's Italian.
Peel a mountain of carrots. Cut them into roughly 3 inch lengths, then quarter them lengthwise - more than quarters for thicker ends of thick carrots. Regular carrot sticks, like a pile of split logs, with enough consistency of thickness to cook evenly.
Toss into lightly salted, lightly-sugared boiling water for several minutes until firm but no longer crunchy. When at the exact right point, toss them into ice water to arrest the cooking, and drain.
Sprinkle the carrot sticks first with red wine vinegar, then sprinkle to your taste with finely chopped garlic (I use a LOT - such that each carrot stick has 5-10 little pieces of garlic on it, but most people don't like garlic the way I do), then toss gently with good olive oil. Marinate thus in the fridge for several hours, or preferably overnight, then serve at room temperature with fresh chopped parsley on top.
It can also be done more properly, and less intensely garlicky, by holding off the chopped garlic and simply burying a bunch of halved or quartered fresh garlic cloves amongst the carrots to marinate with the oil.
My wife used to do one that was called "Copper Carrot Pennies"... a cooked & chilled endeavor with onions, green pepper, and sweet & sour wine vinegar sauce marinade. Now you ARE making me hungry, and I have my wife is busily rustling around for the recipe. Rat!
That sounds like a good make-ahead side dish. I don't really use carrots much, unless I'm making 1) traditional beef stew or 2) traditional chicken soup. Sometimes I scrape one into a stir fry. I think they're sold in larger quantities generally than I can use.
I know what you mean about smaller quantities. If you have to buy more than you want for this dish, after you dump the carrots in ice water, drain and dry well, then put them in heavy duty ziploc freezer bags. They work well for your soups, stews or as a base for baked or grilled chicken or stir-fry.
This sort of dish is highly developed in the Arab world. They are called "salataat" (Hebrew: salatim).
Most meals start with a selection of these salads - fresh or grilled veggies lightly pickled, tomato-sauced, mayonnaise-sauced, etc.
Lotta eggplant variations, and some salsa-like spreads/dips.
Walk into a grill-style restaurant and you get various pitas and flatbreads, hummus, tahini, and a whole bunch of these.
Similarly, some restaurants with traditional Arab service will still bring out a large hammered metal tray laden with a dozen or more small dishes - dumplings, stuffed peppers, dips, salataat. The tray is set on a small tripod about coffee-table height.
You rip off some of the flatbread and use it to help yourself.
All the supermarkets have large refrigerated sections with this stuff.
A very flavorful way to get veggies in your diet. And because many of them started as a way to preserve, they last. So it's an easy way to spike microwaved meals, or simple broiled dinners.
My favorite carrot recipe: scrambled eggs w carrots. Saute chopped up onions and shredded carrots in olive oil. Add garlic and soy sauce to taste, and thyme to taste. When cooked, add eggs. Finish off with some shredded cheese. [suggested proportion per person: 3-4 carrots, 1 small onion, 2 eggs]
A variation: Saute the carrots in olive oil rather than boiling them. You won't need sugar because of the natural sweetness of the carrots, but timing is more difficult as you can't cool the carrots down with cold water. I cheat and use an ingredient not available in the Mediterranean, snow. When the carrots are good, put the whole pot in the snow bank out your back door.
Parsleyed carrots is one of my favorite dishes. Easy, pretty ,delicious and good for you. When you start eating them it's hard to stop. Must be the Yin and Yang of the sweet carrots and the savory oil and garlic.
shirley from memphis
I'm big on juicing carrots. Throw in a tomato and a garlic clove and you have a refreshing summer drink.
The leftover pulp can be used in soups or salads.