| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Vegetable | 6 | Servings |
INGREDIENTS
| 2 | lg | Bunches of carrots; peeled and sliced 1/2" thick |
| 5 | tb | Unsalted butter |
| Salt and freshly ground pepper | ||
| 1/4 | ts | Sugar |
| 3 | tb | Imported Italian Parmesan cheese |
INSTRUCTIONS
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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