All this brings me, very circuitously to supporting acts, and their importance. Just as a film can be lifted enormously by the quality of supporting acts (imagine "Four Weddings and a Funeral" if it was two hours of unabridged Hugh Grant and Andy McDowell simpering), and so can a meal. These carrots may not win an Oscar but they definitely won curtain calls here, if you'll allow me to extend the metaphor. Take my advice and make more than you think you will need because they will all be eaten - I used five large carrots for four of us and next time I will use 6 or 7.
This recipe comes from the fabulous Stephanie Alexander in her amazing encyclopedic tome "The Cook's Companion". This is an extremely useful book covering everything from very simple to very complex recipes organised into chapters for every ingredient you could imagine. It is a mainstay in Australian kitchens - if you don't own it, buy it now. Stephanie credits Marcella Hazan as her inspiration for this recipe - an impressive bloodline if ever there was one.
Caramelized Carrot and Mortadella
mortadella sausage chopped (or any other sausage - I actually used hot salami because that is what I had)
Saute carrots and sausage in 5mm olive oil for about 20 mins over medium high heat, turning frequently. The carrots shrink enormously and get dark brown crispy edges. When tender, season and serve.