Holiday Entertaining 2001: Tuscan Thanksgiving


  Carrots

The Chef
EGIDIANA MACCIONI of Le Cirque

Servings
Serves eight.

Ingredients
4 pounds carrots, peeled
4 tablespoons olive oil
4 garlic cloves, crushed
Salt and freshly ground black pepper
2 tablespoons chopped Italian parsley

Cooking Instructions
Boil the whole carrots in a large pot of salted water for about 10 minutes. Drain and set aside. (May be prepared a day ahead.) Slice the carrots into 1/4-inch-thick rounds. Heat the oil in a large skillet, add the garlic, and sauté over medium high heat for a minute. Add the carrots, cover the skillet, reduce the heat to medium, and cook for 10 minutes, stirring occasionally. Season to taste, and sprinkle with parsley just before serving.




Photograph by Beatriz Da Costa.


 
 
   
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