1. Place carrots in a single layer in a heavy skillet; add butter. Add
water almost level with carrots and cook over medium heat, uncovered.
2. When liquid has evaporated, add salt, pepper and sugar. Cook on low
heat about an hour, until carrots are well-browned and quite reduced in
volume. You may have to add a bit of water if carrots are not completely
tender before they are browned. Carrot flavor will intensify.
3. Add grated Parmesan cheese, stir and serve. Note: Carrots may be
prepared ahead and reheated, but don't add the cheese until carrots are
about to be served.
GENOA
S.E. BELMONT, PORTLAND
BRUNELLO DI MONTALCINO 1970
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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