Carote in Agrodolce - Italian Sweet and Sour Carrots
A simple Italian side dish of carrots in a sweet and sour sauce - a perfect accompaniment to chicken and pork.
Ingredients
- 500 g carrots peeled and sliced
- 200 ml carrot stock reserved from boiling the carrots
- 2 tbsp butter unsalted
- 1/2 tbsp plain flour
- 1 tbsp sugar
- 1 tbsp white wine vinegar
- flat leaf parsley finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Put the carrots in just enough water to cover them and bring to the boil, then reduce the heat to a simmer until the carrots are cooked but still firm.
- Drain the carrots, reserving 200 ml of the carrot’s boiling water.
- Make a roux by melting the butter over a gentle heat and stirring in the flour. When the mixture thickens, add the carrot stock a little at a time until well incorporated and the sauce thickens slightly.
- Add the sugar and white wine vinegar, and stir for a minute over a medium heat.
- Add the carrots, stir in the chopped parsley and season with salt and freshly ground black pepper, and serve.