The South African Cook Book by Diane Kersey - HTML preview

Parmesan Coated Carrots

2 large bunches of carrots, peeled and sliced ½ in. thick

5 tablespoons unsalted butter

Salt

Freshly ground black pepper

¼ teaspoon sugar

3 tablespoons imported Italian Parmesan cheese

Method: Place carrots in a single layer in a heavy skillet; add butter. Add water almost level with carrots and cook over medium heat, uncovered. 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. Add grated Parmesan cheese, stir and serve. Serves 6

Note: Carrots may be prepared ahead and reheated, but don't add the cheese until carrots are about to be served.