My F&W
quick save (...)

Spicy Carrots with Peperoncini

  • FAST
  1. 1/4 cup extra-virgin olive oil
  2. 1 medium onion, halved and thinly sliced
  3. 4 large garlic cloves, thinly sliced
  4. 2 celery ribs, thinly sliced
  5. 8 oil-packed sun-dried tomato halves, drained and cut into thin strips
  6. 2 tablespoons unsalted butter
  7. 1 1/2 pounds carrots, peeled and cut into 3/4-inch pieces
  8. Salt
  9. 1 cup vegetable stock
  10. Freshly ground pepper
  11. 8 peperoncini (pickled chile peppers) from a jar—drained, stemmed, seeded and thinly sliced
  1. In a large, deep skillet, heat the olive oil until it is shimmering. Add the sliced onion, garlic and celery, cover the skillet and cook the vegetables over moderately high heat, stirring them occasionally, until they are almost softened, about 5 minutes. Add the sun-dried tomatoes and the peperoncini to the skillet and cook until the vegetables are softened, about 3 minutes longer. Scrape the vegetables into a medium bowl and wipe out the skillet.
  2. Melt the butter in the skillet. Add the carrots and season them with salt. Cover the skillet and cook the carrots over moderate heat, stirring them occasionally, until they are barely tender, about 6 minutes. Add the vegetable stock to the carrots, cover the skillet partially and cook over moderately high heat, stirring the carrots occasionally, until they are tender and the liquid has reduced to a glaze, about 10 minutes longer. Stir the peperoncini mixture into the carrots and cook just until it is heated through, about 1 minute longer. Season the carrots and peperoncini with salt and pepper, transfer the vegetables to a bowl and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.