Fresh sliced carrots braised on top of the stove in some butter; then sprinkled with grated Parmesan cheese.
Carrots are one of my favorite vegetables. And just like green beans, we eat them at least once per week with our meals. I usually purchase the baby carrots that are already peeled and cut smaller.
Then, I either steam them or throw them on a sheet pan with this Sausage and Potato Bake. This time I decided to use whole carrots; which you have to peel and slice. Tossed with some butter and Parmesan cheese, these carrots were delicious, quick and super easy to make.
What is Braising?
Braising is when you cook food (vegetables, meat, poultry, etc) in a small amount of liquid on top of the stove in a covered pan.
In this case, the carrots aren't submerged; like when boiling, so the steam helps to cook them while the liquid evaporates.
Ingredients Needed
For this recipe you'll need:
- whole fresh carrots
- butter
- sugar
- water
- grated Parmesan cheese (you can also use Pecorino Romano or Asiago)
How do you make Parmesan Braised Carrots?
Start by peeling the carrots with a vegetable peeler, rinse under cold water; then slice into ½-inch thick rounds. I like to angle them a bit so they're more oval than round.
Next, add the butter, sugar and water to a large skillet and cook on medium high heat until the butter melts; approximately 1 minute.
Add the carrots, toss to coat; then reduce heat to low, cover the pan with a lid and cook until the carrots are tender; approximately 10 minutes.
Finally, sprinkle the cheese on top of the carrots and place the lid back on the pan for another minute until the cheese starts to melt. Serve hot or garnish with a little parsley before serving.
My family really loved these Parmesan Braised Carrots. They were delicious, quick to make and super flavorful. Because the cheese is a bit salty to begin with, this recipe doesn't really need additional salt, but you can sprinkle some pepper on if you'd like.
Serving Suggestions
There are so many meals that would go well with these gluten free carrots, but some of my favorites would be Garlic and Herb Stuffed Chicken, Tuscan-Style Grilled Rib Eye Steak, and Italian Breaded Pork Chops.
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Parmesan Braised Carrots
Ingredients
- 1 pound carrots
- 3 tablespoons butter
- ¼ teaspoon granulated sugar
- ⅓ cup water
- 3 tablespoons grated parmesan cheese
- chopped parsley (optional garnish)
Instructions
- Start by peeling the carrots with a vegetable peeler, rinse under cold water; then slice into ½-inch thick rounds. (I like to angle them a bit so they're more oval than round).
- Next, add the butter, sugar and water to a large skillet and cook on medium high heat until the butter melts; approximately 1 minute. Add the carrots, toss to coat; then reduce heat to low, cover the pan with a lid and cook until the carrots are tender; approximately 10 minutes.
- Finally, sprinkle the cheese on top of the carrots and place the lid back on the pan for another minute until the cheese starts to melt. (Optional-garnish with a little parsley before serving).
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