Carote alla Giudia

Braised Carrots, Jewish Style

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

A dish of cooked carrots, sofegae style, from the Veneto. The presence of pine nuts and raisins and the dash of vinegar to balance the sweetness of the raisins are giveaways of the Arabic or Levantine origins. Some cooks add a tablespoon of sugar as well, making this carote in agrodolce.