Slow-Browned Carrots With Butter |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This comes from The complete Italian Vegetarian cookbook and is so easy. The slow cooking of the carrots makes them incredibly sweet. The book suggest greated Parmigian-Reggiano cheese as an optional addtion add to the top after cooking. We have not tried using the cheese as these are so good as is. Ingredients:
5 carrots (about 1 1/4 pounds) |
3 tablespoons unsalted butter |
salt |
parmigiano-reggiano cheese (optional) |
Directions:
1. Peel and cut the carrots on the bias into 1/4 inch thick ovals.
2. Place the carrots and butter in a large skillet. Turn the heat to medium-low and cook, stirring often, until the carrots shrink and start to brown, 1 1/4 to 1 1/2 hours.
3. Season with salt to tast, if using parmigiano-reggiano cheese sprinkle on top and serve immediately.
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