| Cariota |
| Platina book 5 |
| Roast carrots in the coals, then peel them, cleaning off the ashes, and cut them up. Put in a dish with oil, vinegar, a bit of wine; scatter a few mild herbs on top. |
|
1 lb
|
Carrots |
|
1 T
|
Olive Oil |
|
2 T
|
Red Wine Vinegar |
|
1/2 C
|
Red Wine |
|
2 T
|
Fresh Rosemary |
|
2 T
|
Fresh Thyme |
| Salt and Pepper |
Scrub and scrape Carrots, and brush lightly with oil. Roast in a 400 deg. oven. Slice into a serving dish and dress with minced Herbs, Oil, Vinegar, Wine, and Salt and Pepper. Allow to marinate for awhile. Serve.
