Braised Carrots with Capers and Parsley
Prep time: 30 minutes
Makes 4 servings
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
* A large stainless steel or cast iron skillet
* A Frywall that fits (see our sizing guide)
* 1 lb. young carrots, peeled
* 1 medium garlic clove, finely minced
* 2 tbsp. chopped parsley
* 2 tbsp. capers, drained
* 3 tbsp. olive oil
* 1/2 tsp. salt
Choose carrots that are the diameter of your little finger. If only larger carrots are available, cut them lengthwise into halves or quarters about 3/4" thick and 3-4" long.
Place the Frywall into position, add the oil and garlic, and to set heat to medium-high. Stirring occasionally, cook the garlic until it becomes aromatic and turns a pale yellow. Add the carrots and parsley and stir until evenly coated in oil. Arrange the carrots so they lie flat in a single layer. Pour in 1/4 cup of water and continue cooking on medium high. Stir occasionally, adding 1/4 cup water whenever the liquid evaporates.
Periodically test for doneness by poking a carrot with a fork. The carrots should be slightly tender but not mushy. This will take 20-30 minutes of cooking time, depending on the thickness and freshness of your carrots. Turn the heat to high to cook off any remaining liquid.
Add the capers and a couple of grinds of pepper and cook for another minute. Salt to taste. (The exact salt requirement will depend on the saltiness of your capers). Serve as quickly as possible.