
"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
MsgID: 3154978
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 12-01 thru 12-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 12-01 thru 12-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (15)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Bacon-Tossed Brussels Sprouts
- Budin de Elote (Corn Pudding with Zucchini) (Mexican)
- Creamed Spinach Just Like Lawry's
- Provencal Tomato Casserole (using bread crumbs, fresh herbs and Gruyere, make ahead)
- Broccoli and Cauliflower Ring (microwave)
- Peas with Mushrooms (in butter with green onions and marjoram)
- Carolina Kale
- Creamed Cucumbers
- Creamy Garlic-Chive Fauxtatoes (Mashed Cauliflower, food processor)
- McCormick and Schmick's Grilled Vegetables
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute