Maggie's Farm

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.