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Carrot sauce
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
500 g of small carrots,
3 tablespoons olive oil,
the juice of 1 lemon,
1 tablespoon chopped parsley,
salt,
pepper,
sugar.
Introduction
Carrots are among the most versatile vegetables, which are suitable for the most varied uses in cooking. Served as side dishes, preserved in oil and vinegar, carrots accompany an infinity of courses making a show of themselves thanks to the energy and vitamin color. They are also ideal in sauce to accompany and soften strong flavors.
Preparing
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