TABELIAAUTHENTIC RECIPE
Carote al Burro e PrezzemoloCarrots with Butter and Parsley
An elegant Emilian accompaniment of carrots gently sautéed and braised with butter and parsley. Simple ingredients yield a refined dish in which butter and the carrots’ sweetness melt together.
AUTHENTICITY SCORE
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Ingredients (2 servings)
- CarrotsThinly sliced on the diagonal.300 g
- Butter30 g
- Flat-leaf parsleyFinely chopped.5 sprigs
- SugarA small amount brings out the sweetness.5 g
- Salta little
Method
Slice the carrots diagonally
- 1 Cut the carrots diagonally into slices 5 mm thick.
Sauté the carrots in butter
- 1 Melt the butter in a frying pan, add the carrots and sauté over medium heat for 3 minutes.
Steam-braise the carrots
- 1 Add 80 ml water, the sugar and salt, cover and steam-braise over low heat for 10–12 minutes.
Ready when
Add a little more water if it dries out.
Glaze the carrots
- 1 Remove the lid and cook off the remaining liquid, sautéing until the carrots are glossy, about 2–3 minutes.
Scatter with parsley and serve
- 1 Finely chop the flat-leaf parsley, scatter it over and serve.
About this dish
Emilia-Romagna is known for Parmigiano Reggiano and cured ham, but it also shares northern Italy’s tradition of cooking with butter. Carote al burro is a humble contorno where that dairy culture meets everyday vegetable cooking.
Available through the year and easy to serve alongside meat or eggs, carrots became firmly rooted in home cooking. On Emilia’s abundant tables, a sweet vegetable side dish balances richer meat and cheese dishes.
The dish still appears widely, from school meals and family dinners to trattoria accompaniments. Often overshadowed by lavish regional specialties, everyday vegetable dishes like this sustain Emilia-Romagna’s tables day after day.
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