Carrots in Wine and Herb Sauce

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   (Carote in Agrodolce) 


This recipe, which takes a 48 hour marinade—and it’s well worth it—elevates the humble carrot into something incredible. If you don’t have all the herbs mentioned, use about ¼ to ½ dried, although the taste won’t be quite as fresh. Barb L.

Serves: 6


2 pounds carrots, peeled and cut into thick matchsticks (like carrot sticks)

6 Tbsp Flying Olive Gremolata, Garlic, Lemon, a Combination, or a Single Varietal of Extra Virgin Olive Oil

1 cup dry white wine

½ cup Flying Olive Sicilian Lemon, Grapefruit or a White Balsamic Vinegar of Choice

2 springs flat-leaf (Italian) parsley

2 sprigs of fresh thyme

4 fresh sage leaves

2 bay leaves

4 sprigs fresh mint

2 garlic cloves, cut in half from “north” to “south”

Salt and freshly ground black pepper

2 Tbsp sugar or sugar substitute

1 cup water


Place the cut carrots in a sauté pan and add the remaining ingredients. Bring to a boil. Reduce heat and cook, uncovered, for 30 minutes, stirring once or twice. The carrots will still be a little crunchy.

Lift the carrots out of the sauté pan with a slotted spoon. Place them in a bowl.

Turn the heat up and boil the remaining liquid rapidly, stirring occasionally, to reduce the sauce until is a deep golden color and slightly thickened. Taste and adjust the seasonings.

Pour the reduced liquid over the carrots and let marinate 48 hours in a covered container in the refrigerator. Remove the herbs and garlic before serving.

Inspired by a recipe by Anna Del Conte in her cookbook, Anna Del Conte’s Italian Kitchen. Simon and Schuster, NY, 1993.

Submitted by Barb L.