Spicy Carrots with Peperoncini Recipe

Name: Spicy Carrots with Peperoncini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium onion, halved and thinly sliced; 4 large garlic cloves, thinly sliced; 2 celery ribs, thinly sliced; 8 oil-packed sun-dried tomato halves, drained and cut into thin strips; 2 tablespoons unsalted butter; 1 1/2 pounds carrots, peeled and cut into 3/4-inch pieces; Salt; 1 cup vegetable stock; Freshly ground pepper; 8 peperoncini (pickled chile peppers) from a jardrained, stemmed, seeded and thinly sliced

Servings: persons

1/4 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 large garlic cloves, thinly sliced
2 celery ribs, thinly sliced
8 oil-packed sun-dried tomato halves, drained and cut into thin strips
2 tablespoons unsalted butter
1 1/2 pounds carrots, peeled and cut into 3/4-inch pieces
Salt
1 cup vegetable stock
Freshly ground pepper
8 peperoncini (pickled chile peppers) from a jardrained, stemmed, seeded and thinly sliced

1
In a large, deep skillet, heat the olive oil until it is shimmering.
2
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.
3
Add the sun-dried tomatoes and the peperoncini to the skillet and cook until the vegetables are softened, about 3 minutes longer.
4
Scrape the vegetables into a medium bowl and wipe out the skillet.
5
Melt the butter in the skillet.
6
Add the carrots and season them with salt.
7
Cover the skillet and cook the carrots over moderate heat, stirring them occasionally, until they are barely tender, about 6 minutes.
8
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.
9
Stir the peperoncini mixture into the carrots and cook just until it is heated through, about 1 minute longer.
10
Season the carrots and peperoncini with salt and pepper, transfer the vegetables to a bowl and serve.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 medium onion, halved and thinly sliced, 4 large garlic cloves, thinly sliced, 2 celery ribs, thinly sliced, and more.

Yes, Spicy Carrots with Peperoncini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Carrots with Peperoncini

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