Braised carrots with capers from Essentials of Classic Italian Cooking (page 481) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on December 15, 2020

    A tasty and simple dish. I agree with reducing the oil by 1-1.5Tbs. It may take a bit more work to get the carrots coated at the start, but there will be less excess at the end.

  • Shelmar on September 05, 2019

    Replaced parsley with mint, excellent, but cut oil in half.

  • dclong on August 02, 2015

    I like how the capers and parsley cut through the sweetness of the cooked carrots. I think salt packed capers are the way to go, instead of brined, with their floral character. The recipe calls for cooking the carrots in 1/4 water until reduced and repeating for 20-30 minutes to create a glaze. The first time I cooked this, I used that method. That's too much work for me, so now I start out with more water and worked on the glaze near the end of the cooking time to avoid baby sitting the dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.