Braised Carrots with Parmesan Cheese
Slow-cooked with butter and finished with freshly grated Parmigiano-Reggiano, this simple Italian side pairs beautifully with roast meats.
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.
To prepare this recipe in advance, stop here before adding the Parmesan. Then, when reheating, add it in right before serving.