Recipe courtesy of David Rocco
Tommaso's Baby Carrots
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 90
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 3
- Sodium
- 85
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
2 fresh carrots, cleaned, peeled, cut into small pieces
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmigiano Reggiano cheese
Directions
- In a pot of boiling water, cook the carrots for a few minutes until fork tender.
- Put the carrots into a bowl, along with a few tablespoons of water from the pot. Add the Parmigiano cheese, extra-virgin olive oil and mash carrots with the back of a fork. Let cool to room temperature before serving to babies (or big babies).