Recipe courtesy of David Rocco
Episode: Maybe Baby
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Tommaso's Baby Carrots
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

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).

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