Antonio Carluccio

Fried carrots

Carote Fritte

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Invitation to Italian Cooking
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About

‘Frying unpeeled garlic cloves along with the carrots imparts a wonderful flavour to them, much less pungent than you might imagine. This dish goes very well with the spinach dish opposite.’

Ingredients

  • 600 g (1 lb 5 oz) carrots, peeled weight
  • 3

Method

Wash and slice the carrots lengthways. Bring a saucepan of salted water to the boil, add the carrots, and cook, just boiling, for 7-8 minutes. Drain well.

Heat the olive oil in a frying pan and gently fry the carrots with the unpeeled garlic until brown, about 10-12 minutes.

Both carrots and garlic should be tender. Add the parsley and serve.