Braised Carrots with Parmesan Cheese (Marcella Hazan Recipe)
Marcella Hazan opens this recipe with a bold statement: she knows of no other preparation, Italian or otherwise, that does a better job of unlocking the rich flavor hidden inside a carrot.
Her method isn’t complicated, but it does require time. The carrots slowly cook in butter and water until every drop of liquid has evaporated, concentrating their natural sweetness and flavor instead of covering them with glazes or extra sugar. By the end, they’re tender, lightly browned, and finished with freshly grated Parmigiano-Reggiano.
Summer carrots from the farmers market are wonderful when they’re in season, but grocery store carrots work just as well here. The long cooking time develops remarkable depth of flavor either way.
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About this Recipe
There isn’t a point in this recipe where the carrots suddenly transform. Instead, the change happens gradually as they cook.
Over the course of more than an hour, the butter and water slowly evaporate until the carrots are left to brown lightly in the pan. That extended cooking time is what develops their rich, concentrated flavor. There aren’t any glazes. or heavy sauces doing the work. Marcella lets the carrots speak for themselves.
The Parmigiano-Reggiano is added just before serving, where it melts into the warm carrots and adds a nutty, savory finish. Be sure to grate it fresh from a wedge rather than using pre-grated Parmesan. With so few ingredients, the quality of each one makes a difference.
Marcella recommends serving these carrots with roasted or grilled meats that aren’t prepared with tomatoes, and I think they’re especially good alongside roast chicken or pork loin.
Ingredients
- Carrots
- Butter
- Parmigiano-Reggiano
- Sugar
- Salt
Ingredient Notes
1. Carrots
Any fresh carrots will work well here. Farmers market carrots are especially sweet during the summer, but don’t hesitate to use standard grocery store carrots. Since they cook slowly for well over an hour, they’ll develop plenty of flavor either way. Slice them into evenly sized rounds so they cook at the same rate.
2. Butter
Butter is the cooking medium for the entire recipe, so use a good-quality unsalted butter if possible. It gently coats the carrots as they braise, helping them brown during the final stage of cooking while adding richness without overpowering their natural flavor.
3. Parmigiano-Reggiano
With only a handful of ingredients, fresh Parmigiano-Reggiano makes a noticeable difference. Grate it from a wedge just before serving so it melts into the warm carrots. Pre-shredded or shelf-stable Parmesan won’t have the same flavor or texture.
The Recipe
Braised Carrots with Parmesan Cheese
Ingredients
- 1½ lbs carrots
- 4 tbsp butter
- ¼ tsp sugar
- 3 tbsp freshly grated Parmesan cheese
Instructions
- Peel the carrots and slice them into ½" disks.
- Choose a sauté pan that can hold all of the carrots in one layer, without overlapping. Add the carrots, butter, and enough water to come up ¼" on the sides.
- Turn the heat to medium and leave the pan uncovered.
- Cook until the water has evaporated, then add salt and sugar.
- Continue cooking, adding 2-3 tbsp of water as needed.
- After 1- 1½ hours, the carrots should look well-browned and wrinkled. When they reach this stage, do not add any additional water. They should be very tender and will have greatly reduced in size.
- Remove from the heat and toss with the grated Parmesan. Serve immediately.
Cooking Tip: Patience Beats High Heat
This recipe takes time, but it doesn’t require you to stand over the stove the entire afternoon. Check the carrots every so often, and if the liquid has evaporated before they’re fully tender, simply add another 2 to 3 tablespoons of water and let them continue cooking.
The only time you don’t want to add more water is near the end. Once the carrots begin to wrinkle and brown lightly, let the remaining moisture cook away. That’s the stage where their flavor becomes concentrated, and it’s what makes this recipe so different from simply steaming or boiling carrots.
Serve With
- Roast chicken with rosemary and garlic
- Roast chicken with lemons
- Roast pork loin
- Roast beef or prime rib
- Grilled steak
- Lamb chops
- A simple green salad
- Crusty Italian bread
Wine Pairing: Soave
I paired this recipe with Soave. The carrots become naturally sweet as they slowly cook, while the Parmigiano-Reggiano adds a rich, savory finish. Soave’s bright acidity and notes of citrus, pear, white peach, and almond provide a fresh contrast without overpowering the dish.
Because these carrots are often served alongside roast chicken, pork, or beef, Soave also complements the meal as a whole. Its crisp, clean finish keeps the plate from feeling too rich while allowing the flavors of both the carrots and the meat to shine.
Serve well chilled.
To learn more about Soave, including tasting notes, serving tips, and food pairings, visit the full guide below.
This may not be the quickest way to cook carrots, but it’s easy to understand why Marcella included it in Essentials of Classic Italian Cooking.
With only a handful of ingredients, gentle heat, and plenty of time, the carrots develop a rich, concentrated flavor that’s difficult to achieve any other way.
The more I cook through Marcella’s recipes, the more I notice this pattern. Rather than relying on long ingredient lists or shortcuts, many of her dishes let time and careful cooking do the work. It’s a style of cooking that asks for a little patience, but rewards it with flavors that are difficult to recreate in a 30-minute meal.
Prepare these ahead for a dinner party, serve them alongside your favorite roast, and don’t be surprised if even the carrot skeptics at the table reach for seconds.
For the tools and ingredients used here, visit the shop page.
If you liked this recipe, you might also like:
- Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
- Roast Chicken with Lemons
- Ricotta and Coffee Cream
Download the Italian Wine Pairing Guide for a quick reference when choosing wine:
Next up in Cooking the Classics: Marcella Hazan’s Pesto Sauce
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing tested recipes, wine pairings, and what I learn along the way. Each post includes notes from my own kitchen, along with practical wine recommendations designed to make choosing a bottle a little easier.
