BRAISED CARROTS WITH PARMESAN CHEESE
This is one of those simple yet impossibly delicious recipes. Slowly cooking the carrots brings out a wonderful caramelized flavour. The recipe is from Marcella Hazan's Essentials of Classic Italian Cooking, where she prefaces the recipe with, "I know of no other preparation in the Italian repertory, or in other cuisines for that matter, more successful than this one in freeing the rich flavor that is locked inside the carrot". You can do the first 2 steps ahead of time, and then just rewarm in a pan with the Parmesan before serving. The recipe is supposed to serve 6, but they are so yummy, you may only get 3 servings. Enjoy!
Provided by blucoat
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the carrots, wash them in cold water, and slice them into 3/8 inch disks. The thin tapered ends can be cut thicker. Choose a saute pan that can contain the carrot rounds spread in a single snug layer, without overlapping. Put in the carrots and butter, and enough water to come ¼ inch up the sides. If you do not have a single pan large enough, use two smaller ones, dividing the carrots and butter equally between them. Turn on the heat to medium. Do not cover the pan.
- Cook until the water has evaporated, then add salt and the ¼ teaspoon of sugar. Continue cooking, adding from 2 to 3 tablespoons water as needed. Your objective is to end up with well-browned, wrinkled carrot disks, concentrated in flavor and texture. It will take between 1 and 1½ hours, during which time you much watch them, even while you do other things in the kitchen. Stop adding water when they begin to reach the wrinkled, browned stage, because there must be no liquid left at the end. In 30 minutes or a little more, the carrots will become so reduced in bulk that, if you have been using two pans, you will be able to combine them in a single pan.
- When done - they should be very tender - add the grated Parmesan, turn the carrots over completely once or twice, transfer them to a warm platter, and serve at once.
Nutrition Facts : Calories 126, Fat 8.7, SaturatedFat 5.3, Cholesterol 22.6, Sodium 171.2, Carbohydrate 11.2, Fiber 3.2, Sugar 5.4, Protein 2.1
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Yesenia Cornejo
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time, and it always gets rave reviews.
Dambar Lama
[email protected]I love the way the carrots caramelize in this recipe. They're so sweet and flavorful.
Mdshohelrana shohelrana
[email protected]I'm a big fan of Parmesan cheese, so I added a little extra to this recipe. The carrots were even more delicious with the extra cheese.
Kevo Kevin
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the carrots are always a hit with my family.
Cody Griffitj
[email protected]I made this recipe for a party, and it was a big hit. Everyone loved the carrots, and they were gone in no time.
Ophis Nephele
[email protected]I served these carrots with a side of roasted chicken, and it was a perfect meal.
SheikMuhammad Rehan
[email protected]I used a mixture of white and orange carrots in this recipe, and it looked really pretty.
Promise Mashianoke
[email protected]I added a few cloves of garlic to this recipe, and it gave the carrots a really nice flavor.
Oarabile Moswana
[email protected]I'm on a low-carb diet, so I omitted the sugar from this recipe. The carrots were still sweet enough for my taste, even without the added sugar.
Md Ripon 10
[email protected]This recipe is a great way to use up leftover carrots. I had a few carrots that were starting to go bad, and this recipe was a great way to use them up.
Basit Haider
[email protected]I'm a vegetarian, so I omitted the chicken broth from this recipe. The carrots were still delicious, and I didn't miss the meat at all.
Rabeya Khan
[email protected]I made this recipe for a potluck, and it was a huge success! Everyone loved the carrots, and they were gone in no time.
Saqi Gujjar
[email protected]These carrots were a bit too sweet for my taste. I think I'll try using less sugar next time.
Lontia Banda
[email protected]I'm not a big fan of carrots, but I really enjoyed this recipe. The Parmesan cheese and butter made them so rich and flavorful.
Sikendar Gautam
[email protected]These carrots were a great side dish. They were easy to make and had a nice balance of sweet and savory flavors.
Malik Ahmad Ahmad
[email protected]I love this recipe! It's so simple, yet the flavors are amazing. I've made it several times, and it's always a hit.
Fawzia Mohamed
[email protected]This was an easy and delicious recipe! The carrots were tender and flavorful, and the Parmesan cheese added a nice touch of umami. I will definitely be making this again.