Recipe courtesy of David Rocco
Episode: Maybe Baby
Print
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).

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Roasted Baby Potatoes with Herbs

Recipe courtesy of Giada De Laurentiis

Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots

Recipe courtesy of Kelsey Nixon

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Carrot Salad

Recipe courtesy of Bobby Flay

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Recipe courtesy of Bobby Flay

Loaded Baby Potatoes

Recipe courtesy of Tiffani Thiessen

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Baby Back Ribs

Recipe courtesy of Dave Lieberman

On TV

Trending Videos

So Much Pretty Food Here