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Monday, December 20, 2010

Braised Carrots

Warm 1/3 cup olive oil in iron skillet.  Add 4 oz. pancetta, 1 chopped onion, 1 minced garlic clove and cook until onions are translucent.  Add 2 pounds peeled whole carrots and 1 Tbl chopped flat-leaf Italian parsley.  Stir well.  Cook gently for 20 minutes, adding up to 1/3 cup organic veg stock to keep moist.

This is a very pretty dish, with peeled slender carrots with a tiny bit of stem left on.  Very nice.  I've made this one without the pancetta and baked instead of sauteed.  Serve with chicken, or like Tuscany: The Beautiful Cookbook suggests, lamb or rabbit.


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