Carrots Roman Style Recipe

Step 1

Scrape the carrots and slice them into pieces 2 to 3 inches long. Cut each piece lengthwise into quarters or, if the carrots are very large, into sixths or eighths. All the pieces should be about the same size. Tear or chop the herbs. Warm the oil with the cumin seeds and green herbs for a few moments to bring out their fragrances; then add the carrots and toss them in the oil. Add a few pinches of salt, the water, and the vinegar; bring to a boil. Lower the heat, and simmer until tender, about 40 minutes. By this time, the liquid should have reduced to almost nothing, leaving the carrots nicely glazed. If the pan becomes dry before the carrots are done, add more water in 1/4 or 1/2 cup increments until they are sufficiently tender. When done, season with pepper and serve with a garnish of fresh herbs.

Things You'll Need

  • 1/2lb Carrots
  • 8sm Mint leaves
  • 1 Lovage leaf; if available OR several pale inner leaves of Celery
  • 2ts Virgin olive oil
  • 1/2ts Cumin seeds
  • Salt
  • 2 1/2c Water
  • 1tb Champagne vinegar OR White Wine Vinegar
  • Freshly ground pepper
  • Finely chopped mint OR Lovage leaves, (for garnish)

About this Author - Recipes, food and cooking information.