Hunter’s Style Carrots

Name: Hunter’s Style Carrots
Ingredients: 1 ounce thinly sliced prosciutto, cut into fine julienne; 2 large garlic cloves, peeled and finely chopped; 3 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley; Freshly ground black pepper, to taste; ½ ounce dried wild mushrooms; ½ cup Madeira; 3 tablespoons best-quality olive oil; 1½ pounds thin carrots, peeled and cut diagonally into ½-inch pieces; Pinch of salt

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A perfect autumn side dish. Serve the carrots with duck, goose, lamb, or any other flavorful meat. As a variation, sprinkle them with Parmigiano-Reggiano cheese just before serving.

Ingredients

½ ounce dried wild mushrooms
½ cup Madeira
3 tablespoons</

Side dish
Gluten-free
Autumn

Method

Wash the mushrooms well in a sieve under running water, then soak them in the Madeira for 2 hours. Drain the mushrooms, reserving any liquid, and chop the mushrooms fine. Set aside.
Heat the oil in a large skillet over medium-low heat. Add the carrots and cook over medium heat, stirring occasionally, 10 minutes. Season with salt.
Add the chopped wild