Giuliano Hazan

Carrots Sautéed with Garlic and Parsley

Carote all’Aglio e Prezzemolo

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

The classic combination of olive oil, garlic, and parsley, as well as patient, watchful cooking, produces these delectable carrots. The key is to cook the carrots longer than usual until they begin to shrivel up and become sweet.

Ingredients

  • 1½ pounds carrots
  • 1 small clove garlic
  • 10 to 12 sprigs

Method

  1. Peel the carrots and cut into 1½ x ¼-inch sticks.
  2. Peel and finely chop the garlic. Finely chop enough of the parsley leaves to measure 3 tablespoons. Put the olive oil, garlic, and parsley in a large skillet and place over medium-high heat. Let the garlic and parsley s