Mastering the art of winter eating will strengthen your muscles and sharpen your intellect. Over the next couple of weeks I will post winter recipes made of things easy to find in the north and of basic preparation.
This is a simple recipe of fried carrots that I have quoted in its entirety from Pellegrino Artusi’s cook book, “The Art of Eating Well”, published in Italy in 1891 (translated by Kyle M Phillis III) - it is delicious, simple and uncommon.
“These carrots can be used to accompany fried meats, after the zucchini season has come to an end. With out peeling them, cut them into thin, finger-long strips, salt them, and, after a few hours (I let them sit for one hour), dip them, wet as they are, in flour. Shake off the excess, dip them in egg, and fry them”
That is the complete recipe - no quantities are given - we fry the carrots in coconut oil.
Sprinkle with salt and pepper and serve hot.
Winter Carrots with Caraway Seeds, Garlic, and Parsley
This is also a simple recipe using few ingredients. The caraway seeds complement the carrots quite well, providing a depth of umami often lacking in vegetable dishes. The recipe is adapted from Deborah Madison’s Vegetable Literacy.
1 pound carrots
1 Tbsp caraway seeds
1 large clove garlic, copped
2 Tbsp olive oil
4 Tbsp chopped parsley
1 lemon, quartered
Peel the carrots and cut them into the desired shape. Boil them in well salted water until they are tender but not mushy, about 12-15 minuti.
While the carrots are cooking, smash the caraway, salt, garlic, 1 Tbsp olive oil, and 2 Tbsp parsley in a mortar and pestle. Most of the caraway will remain whole, but the garlic should be mashed to paste.
Drain the carrots. Place them in a serving bowl, add the remaining olive oil, the caraway/garlic mixture, and plenty of pepper. Toss to coat, add the remaining parsley, toss again and squeeze a bit of lemon on top.