Carrots Dada

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

This is best made with mature organic carrots, usually available at the end of summer, early autumn.


  • 1.5 kg (3.¼ lb) carrots
  • 2 garlic bulbs with large cloves, peeled


Trim and wash the carrots, and slice them diagonally into slices about 3 mm (1/8 in) thick. Slice the garlic cloves in half.

In a large heavy-bottomed saucepan, heat about 50-85 ml (2-3 fl oz) of the olive oil or enough to completely cover the base of the pan. When hot, add one layer only of carrot slices – you will be cooking in batches. Fry gently, turning each piece over as it begins