Carrots with Capers

Makes 4 servings

Ingredients:

1 pound young choice carrots
1/4 cup olive oil
1 teaspoon coarsely chopped garlic
2 tablespoons chopped parsley
1/4 cup cold water
1/4 cup balsamic vinegar
coarse sea salt and freshly ground black pepper to your taste
2 tablespoons capers

Preparation:

Peel the carrots and rinse them in cold water. Drain well. If the
carrots are much thicker than your pinky, cut them lengthwise in half
or in quarters.

Choose a sauté pan large enough to hold all the carrots comfortably.
Put in olive oil and garlic and turn on the heat to medium high.

When the garlic becomes a rich gold, add the carrots and the parsley.
Stir the carrots for a few minutes, until they are well coated with
oil.

Then add 1/4 cup water.

When the water has completely evaporated add the vinegar. Continue
adding water at this rate whenever it evaporates, until the carrots
are done (about 20-30 minutes.)

Carrots should be tender but firm.

Prick with a fork to see how they're doing and taste at the end to be
sure. If there is any liquid left in the pan, let it evaporate
quickly.

Allow all the carrots to brown slightly.

Add salt and a little pepper. Turn the carrots once or twice, then add
the capers. Cook another minute or two, stirring frequently. Serve at
once.






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