Carrots in Sweet & Sour sauce – Carote Agrodolce
I have recently read Risotto with Nettles, the life story of Anna del Conte one of my favourite food writers, in which I was reminded of the Sicilian sweet and sour recipes for all manner of foods. Elizabeth David mentions them in Italian Food as well.
Looking for some different flavours for lunch today, I based this dish on a recipe in Italian Bouquet, a 1950s Gourmet Magazine publication. And added to it rather flamboyantly!
500g carrots, big or small, cut however you like them
2 Tbs butter
2 tsp flour
250ml NoMu Vegetable Fond
1 Tbs white sugar
1½ Tbs Sherry vinegar
3 Tbs chopped golden sultanas
3 Tbs toasted pine nuts
3 Tbs finely chopped parsley
Sea salt and freshly milled black pepper
Cook the carrots in salted water until tender. Drain and set aside. In the same saucepan, melt the butter, stir in the flour and whisk in the Fond. Bring to the boil and allow to cook for a short while to cook out the flour. Add the remaining ingredients and stir well. Add the carrots and heat them through. Season with sea salt and freshly ground black pepper.
Serves 4 with other vegetables to accompany a main dish.