Best 5 Italian Carrots Recipes

ITALIAN-STYLE POT ROAST WITH CARROTS AND FENNEL

Steps:

• Combine Italian seasoning, garlic, salt, and pepper. Sprinkle over the pot roast; rub in with your fingers.
• In a 6-qt. electric pressure cooker combine carrots, fennel and onion. Top with pot roast. Pour 14 oz. RAGÚ® Old World Style® Traditional Sauce over the meat. Pour broth over all.
• Lock lid in place. Set cooker on high pressure to cook 40 minutes. Let stand to release pressure for 15 minutes. Carefully open steam vent to release remaining pressure.
• Remove meat and vegetables from sauce to a serving platter. Spoon some warmed RAGÚ® Old World Style® Traditional Sauce over meat and hot cooked noodles. Garnish with parsley. Serve with warmed sauce.

CROCK POT ITALIAN CHICKEN & CARROTS

Steps:

• 1. MOST IMPORTANTLY PUT ON YOUR "JUST A PINCH APRON"
• 2. Soak or Brine CHICKEN 1 to 1 1/2 hours. In a pot put in the KOSHER or TABLE SALT and COLD WATER to almost the top of the pot. Stir the SALT/WATER mixture. Put in the 6 CHICKEN PIECES making sure they are completely submerged in the SALT/WATER mixture. Soak or brine for 1 to 1 1/2 hrs. FYI: Brining helps to remove all excess blood from the chicken and it keeps the chicken pieces moist and tender. Brining or salting is a way of increasing the moisture holding capacity of the chicken resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the chicken, which allows it to swell and absorb water and flavorings that results in a tender chicken and less shrinkage once cooked. Brining is also good for meat, poultry and/or pork.
• 3. While the chicken pieces are brining you can begin preparing your meal. Before starting to cook I like to gather and measure all my ingredients to make sure I have everything needed to prepare the meal. If you are like me and like to be organized the next thing I do is gather all the cooking utensils, pots and pans, etc I will be using.
• 4. Turn crock pot on LOW and begin placing into it the following ingredients: OLIVE OIL to just cover the bottom of the crock pot, DO NOT OVER FILL or your dish will be too greasy Spread evenly in crock pot the GARLIC and ONION to soak in the Olive Oil for 15 -20 minutes. This process really does enhance the flavor of the Garlic and Onion After soaking the Garlic and Onion turn the crock pot to HIGH Evenly spread the CARROTS around the crock pot Evenly spread the ITALIAN DICE TOMATOES and the juice from the can around the crock pot Take each CHICKEN PIECE individually and rinse it good under cold water Evenly lay the CHICKEN PIECES around the crock pot. Try to make it one layer and not put one piece on top of another Spread evenly the HUNT'S TOMATO SAUCE making sure each CHICKEN PIECE is covered with the sauce
• 5. IN A MEDIUM MIXING BOWL ADD THE FOLLOWING MEASURED INGREDIENTS: Measure FRESH OREGANO into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl Measure FRESH BASIL LEAVES into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl Add to the bowl the PARSLEY, ITALIAN SEASONING, GARLIC POWDER, SALT and PEPPER. Mix all the ingredients together well then sprinkle evenly over the tomato sauce in the Crockpot Place 1 BAY LEAF down into the sauce on each end of the crockpot. Pour the WATER around the edges of the Crockpot evenly. Cover the Crockpot with the lid and let cook for 4 hrs stiring occassionally.
• 6. After 4 hours prepare a pot of water on the stove adding some VEGITABLE OIL so that the PASTA doesn't stick together and a few shakes of TABLE SALT. When the water comes to a boil add in the PASTA. Cook PASTA to the desired consistency. Once the PASTA is cooked pour it into a collander to drain off any excess water.
• 7. To serve place the Pasta on the plate in the center fanning out the Pasta to cover the plate. Spoon out sauce with Italian Diced Tomatoes, 5 Baby carrots and onions and put on top of Pasta. With a slotted spoon take out a piece of Chicken and place it in the center of the Pasta. Sprinkle with Parmesan Cheese and enjoy!!!

ITALIAN CARROTS

Steps:

• Clean the carrots and peel the garlic. NOTE: If the carrots are fresh and do not have too many knobby nooks and crannies, I scrub them rather than peel them, preferring to keep the flavor and nutrients of the skin. Just be sure to get off all the dirt, black spots, deep cracks, and both ends.
• Slice the carrots into medallions, on the bias about 1/4" thick. Mince the garlic. Set the vegetables aside.
• In a non-stick skillet over medium-high heat, add the fennel seeds to the dry pan. Slide them around gently or stir with a wooden spoon to prevent burning but cook them to brown. You want to smell the faint liquorice aroma of the seeds and see their brown color darken just slightly. At this point, add the butter and oil.
• When the butter melts, add the carrots and garlic, stirring to coat everything in the seeds and liquid. Reduce the heat to medium-low, browning the carrots in the fat, stirring occasionally to prevent burning. This should take about 10-12 minutes.
• Sprinkle with the sugar and, once it has coated the carrots, season with salt and pepper to taste.
• Remove to a platter and serve.

ITALIAN CARROTS (1940)

Steps:

• Combine all ingredients in a skillet or large saucepan and cover tightly.
• Cook for about 20 minutes, or until almost tender.
• Remove cover and continue cooking until water evaporates, watching carefully to prevent burning.

ITALIAN CARROTS

Steps:

• Peel and boil carrots until tender. Drain, reserving 1/2 cup carrot water. Slice cooked carrots into medallions. Mix reserved carrot water and remaining ingredients well. Pour over carrots. Chill well. "from Tony Iardino"