Carrots With Squash & Pancetta

Ingredients:

2 cups carrots, finely grated
2 cups squash, shreded
1 tablespoon onion, finely chopped
1/2 cup water
1/2 teaspoon salt
4 tablesppons Italian pancetta, cooked crisp and crumbled (about 6 to 7 slices, depends on the size of slices)
1 tablespoon butter


Preparation:

  • In a medium saucepan bring water and salt to a boil.
  • Stir in carrots, squash and chopped onion.
  • Reduce heat, cover and simmer for about 6 to 8 minutes or until vegetables are tender and all water is almost absorbed. Stir occasionally.
  • Add in crumbled Italian pancetta and butter and serve immediatelly.

NOTE: If you don't have Italian pancetta, use bacon or ham.



Real Cooking
Did You Know?

The Apiaceae, the carrot or parsley family, are a family of usually aromatic plants with hollow stems, including parsley, carrot, and other relatives.

They were originally called the Umbelliferae, due to the inflorescence in the form of a compound "umbel".

This is a large family with about 300 genera and more than 3,000 species.

The small flowers are radially symmetrical with 5 small sepals, 5 petals and 5 stamens.

The family contains some highly toxic plants, such as hemlock, which was used to execute Socrates. It also contains some highly useful plants, such as carrots, parsley, caraway, and fennel. Many plants in this family, such as Wild carrot have estrogenic properties, and have been used as folk medicine for birth control. Most notable for this use is the extinct giant fennel, silphium.