Recipe: Spicy Carrots (using sun-dried tomatoes and pepperoncini)

SPICY CARROTS

"This is my take on a traditional Sicilian vegetable dish. Rather than achieve heat with cayenne or other one-dimensional spices or peppers, the carrots are tossed gently with a carefully stewed pepperoncini mixture."

1/2 cup extra-virgin olive oil
1/2 large onion, julienned
6 cloves garlic, julienned
Salt
3 stalks celery, peeled and cut on the diagonal into 1/4-inch pieced (1 cup)
8 sun-dried tomatoes, cut into thin strips
8 pepperoncini peppers, seeds removed, from 2, cut into thin strips
1 1/2 pounds multicolored carrots
4 tablespoons (1/2 stick) butter
1/2 cup vegetable stock

Warm the olive oil in a saute pan with a lid over medium-low heat. Add the onion, garlic, and a pinch of salt, cover the pan, and cook for 3 minutes. Add the celery and another pinch of salt, cover, and cook for 5 minutes. Add the tomatoes, cover, and soften for 2 minutes. Add the peppers, cover, and cook for 3 to 4 minutes. Remove the pan from the heat and let cool.

Cut the carrots into oblique 1-inch segments by cutting on the bias and then rotating the carrot 180 degrees before cutting again, or simply cut into 1-inch pieces.

Melt the butter in a large saute pan set over medium heat. Add the carrots, season with salt, and cook without browning for 6 minutes.

Add the stock and cook, uncovered, over medium-high heat until the carrots are al dente and the liquid forms a glaze, about 7 minutes.

Add the pepperoncini mixture to the pan, toss, taste, and adjust seasoning.

TO SERVE:
Transfer the carrots to a bowl and present family style in the center of the table.

Makes 4-6 servings
Source: Inspired by Ingredients by Bill Telepan and Andrew Friedman