Caroetae frictae (Fried Carrots) is a traditional Ancient Roman recipe for a dish of julienned carrots fried in olive oil and glazed with butter. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Caroetae frictae.
500g carrots
olive oil for frying
knob of butter
black pepper and sea salt to taste
Method:
Wash and peel the carrots then Julienne them (cut into matchstick-sized pieces). Meanwhile heat oil in a frying pan and add the carrots. Stir-fry them until they just begin to turn brown.
Spoon into a dish and top with a knob of butter. Season with sea salt and a twist of black pepper. Serve hot. (Though the original recipe calls for a wine sauce the carrots are equally as good served plainly.)
)
Click on the image, above to submit to Pinterest.