Carote in Padella

Braised Carrots

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

Whenever we had carrots at home in Italy, they were either cooked like this or served grated in a salad. The fact that the carrots had been pulled from our own vegetable garden made a big difference, but I still think this is a nicer way of preparing a cooked carrot than simply boiling it. Boiled carrots, at home in Italy, had a vague connection with upset stomachs! Whenever anyone complained of having a “funny tummy” (the Italian word was much more entertaining and descriptive, but slightly vulgar!) the household remedy was always plates of boiled carrots with boiled rice.


  • cups carrots, sliced thickly into rounds
  • 1 to 2 tablespoons unsalted butter
  • 1 heaping tablespoon chopped fresh parsley
  • sea salt and freshly ground black pepper


  1. Bring a saucepan of salted water to a boil. Add the carrots and boil quickly for 5 minutes. Drain the carrots thoroughly.
  2. Melt the butter in a large skillet. Add the drained carrots and season with salt and pepper to taste.
  3. Cook for an additional 15 minutes, or until tender, stirring occasionally and adding extra water as necessary. The carrots should be tender and slightly browned. Sprinkle with the chopped parsley and serve hot.