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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JAYBIE MANACMUL
[email protected]This recipe looks delicious! I'm going to make it for my family tonight.
Jay Vairo
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Mr Yeet
[email protected]Overall, I thought this was a good recipe. The carrots were tender and flavorful, and the Parmesan cheese added a nice touch of richness. I would definitely make this recipe again, but I would make a few changes.
M.muzamil Amir
[email protected]I found that the carrots were a bit too soft for my liking. I think I'll cook them for a shorter amount of time next time.
Justin Theuns Theunissen
[email protected]These carrots were a bit bland for my taste. I think I'll add some more spices next time.
Fransbacht Van Heerden
[email protected]I followed the recipe exactly and the carrots turned out perfectly. They were tender and flavorful, and the Parmesan cheese added a nice touch of richness.
Adelyn De la Rosa
[email protected]This recipe is a keeper! I'll definitely be making these carrots again and again.
Bshoy Ameer
[email protected]I've never had braised carrots before, but I'm so glad I tried this recipe. They were amazing!
Yancie Momofmanyx
[email protected]I'm not a big fan of carrots, but this recipe changed my mind. The carrots were so flavorful and tender.
Uzairkhan uzair
[email protected]Yum!
izcrd
[email protected]Overall, I thought this was a good recipe. The carrots were tender and flavorful, and the Parmesan cheese added a nice touch of richness. I would definitely make this recipe again.
Christine love Blasurca
[email protected]I found that the carrots took longer to cook than the recipe said. I had to add an extra 10 minutes to the cooking time.
Nekota Andrews
[email protected]These carrots were a bit too sweet for my taste. I think I'll try using less sugar next time.
Ali Nisar
[email protected]I love how versatile this recipe is. I've used different types of carrots, and I've also added other vegetables like parsnips and turnips. It's always delicious.
Jena Valentine
[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 kids.
Kash Walls
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The carrots are tender and flavorful, and the Parmesan cheese adds a nice touch of richness.
Samaira Kotha artist
[email protected]These carrots were a hit at my dinner party! They were so easy to make and everyone loved them.