Slow-Browned Carrots With Butter

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.

• Ready In: 1 hr 40 mins
• Serves: 4

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.