Carrot
Carrot forms part of the chopped vegetable base in Tuscan soups and chicken-liver crostini.
- Ingredient
- Carrot
- Cooking role
- Chopped vegetable base
At the table
Start farinata with cavolo nero with carrot, celery and onion. Carrot also goes into ribollita and chicken-liver crostini.
Cut it to the size required by the dish so it cooks with the other vegetables.
