Carrots and capers

So delicious. This is adapted from Marcella Hazan via the wonderful Mediterranean Cooking in Alaska (how's that for a great name, even better concept?). We ate these for supper last night, and I know they will be a staple of this kitchen.

I was a little worried that cooking the parsley would make it go that rather nasty dark grey colour, but it was still bright green after 10-15 minutes, so I didn't feel the need to add the extra raw parsley I'd kept back for the purpose. And I didn't use garlic. So I'm posting my recipe, whereas Laurie posts the Hazan original. I am deliberately vague about the quantities: put in as much parsley as you need to make it look pretty, and roughly equal quantities of capers. If the idea of capers seems daunting, try a few, and I bet you'll put more the second time you make it ...

Carrots and capers

Carrots
Capers, rinsed and dried
Olive oil
finely chopped parsley

Prepare carrots by scraping and cutting into strips as if you were making crudites. Fry them gently in a little olive oil for a couple of minutes, then add the parsley and a little water. Cook until all the water is gone and the carrots are tender (add more water if necessary). Stir in the capers and carry on cooking the carrots in the oil that remains in the pan until everything is amalgamated.

This is my entry for Kalyn's Weekend Herb Blogging, hosted this week by Gay at A Scientist in the Kitchen ... a little cheeky, as Laurie was last week's host

Other things to do with carrots

Carrot bites
Carrots cooked in orange juice, with anchovy dressing
Three root mash

Links to interesting carrot posts on other blogs

Carrot and corn masala at Monsoon Spice
Braised Carrots with Garlic, Thyme and White Wine at Daily Unadventures in Cooking