| |
Carrots
EGIDIANA MACCIONI
of
Le Cirque
Serves eight.
4 pounds carrots, peeled
4 tablespoons olive oil
4 garlic cloves, crushed
Salt and freshly ground black pepper
2 tablespoons chopped Italian parsley
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.
|
