Carrots Agrodolce Recipes
AGRODOLCE SALAD
Got this from my friend Margaret, who got it from her friend Sonja, who got it from her friend Ralph. Don't you love it when recipes travel that way? It's extremely yummy and a great choice for fall. Note: This is an EXTREMELY flexible recipe, and amounts are completely up to you -- these are just the amounts I used. (This time. Next time, who knows?)
Provided by KLHquilts
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice baby carrots in half lengthwise. Put in pot, cover with water, and add cider vinegar and honey.
- Bring to a boil, reduce heat to simmer, and simmer until carrots are cooked but still firm (al dente).
- Add radish slices and onion. You can use either thinly sliced onion, or chopped onion -- your preference. Cook another 5 minutes.
- Remove veggies with slotted spoon and refrigerate. Continue to cook the liquid until reduced to the consistency of a thin (but not too thin) syrup.
- Cool syrup and whisk in olive oil.
- When you're ready to serve, combine refrigerated veggies, thinly sliced (or diced) apple, walnuts, and raisins. Add syrup and toss well to combine.
- You can throw in anything you want -- crunchy is good (like string beans or celery) and so is sweet (like beets, raw or roasted, or roasted sweet potatoes).
Nutrition Facts : Calories 270.5, Fat 13.2, SaturatedFat 1.4, Sodium 52.8, Carbohydrate 37, Fiber 3.9, Sugar 27.1, Protein 3.5
CARROTS AGRODOLCE
Meaning sweet and sour, agrodolce is a phenomenal technique for cooking vegetables. Served at room temperature, these carrots get their unique taste from a mixture of sugar and vinegar, and can be used as part of a vegetable antipasti.From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley Books).
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the carrots, olive oil, 1/4 teaspoon of the salt, and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
- Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining 1/2 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint, if desired. Place on serving platter.
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