Slow-Browned Carrots With Butter

Debbwl's Note:

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.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 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.

Reviews

[gailanng]

Normally in order to get my husband to eat carrots, I throw myself on the floor a la Liz Taylor in Taming of the Shrew. That really wasn't worth mentioning except for the fact that this is first time he ate them. Made for Everyday Is A Holiday.

[Dreamer in Ontario]

Delicious! Such a simple recipe resulting in wonderfully sweet and buttery carrots. I didn't add the cheese. The carrots were great as is.

[lazyme]

Yummy carrots! Loved the simplicity and buttery taste of these. Thanks for sharing, Debbwl. Made for I Recommend Tag.