Carrots with capers
Carrots with capers
Carrots with capers
5
1
Stefano Moraschini
Finely chop the capers, parsley and onions.
Sauté the chopped herbs in oil and butter, then add the carrot slices and mix.
Bring cooking slowly, covered, basting occasionally with a little hot broth.
Season with salt and pepper.
Caramelize the sugar to color blonde, wet with vinegar and let it shrink.
Pour over carrots, stir again and serve.
Calories calculation
Calories amount per person:
399
Ingredients and dosing for 4 persons
License
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