|
| Home
-> [Carrot, Medieval, Roman, Side-dishes, Vegetables] -> [Carrots roman style Recipe] |
| |
| |
Carrots roman style
|
| Artist: |
_ |
| Categories: |
Carrot, Medieval, Roman, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1/2
| lbs | Carrot | | 8
| | Mint leaf | | 1
| | Lovage leaf | | 2
| tbsp | Virgin olive oil | | 1/2
| tbsp | Cumin seeds | | | Salt | | 2 1/2
| cup | Water | | 1
| tbsp | Vinegar | | | Fresh ground black pepper | | | Lovage leaf |
|
Procedures:
| 1 | Scrape the carrots and slice them into pieces 2- to 3-inches long. | | 2 | Cut each piece lengthwise into quarters or, if the carrots are very large, into sixths or eighths. | | 3 | All the pieces should be about the same size. | | 4 | Tear or chop the herbs. | | 5 | 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. | | 6 | Add a few pinches of salt, the water, and the vinegar; bring to a boil. | | 7 | Lower the heat, and simmer until tender, about 40 minutes |
|
|
|
| |
| |
| |
|
|
|
|
|
|