Sweet and Sour Carrots with Pine Nuts and Raisins

Carote sofegae takes its name from the Venetian dialect word for ‘suffocated’, indicating a vegetable that’s submerged in oil and water and cooked slowly until softened and ever so sweet. The cooking method may be similar to other Ashkenazi or Sephardi slightly sweet carrot dishes, but the addition of pine nuts, raisins and a splash of vinegar make all the difference here. The key is to let the carrots cook low and slow, and to let them become deep golden in the process.

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