Carrots! I love carrots. I thought I had tried them every way possible, but again Marcella finds a way to surprise me. This recipe manages to capture the sweetness of the carrots and almost transforms them into something completely new.
It starts with the carrots sliced and placed into a pan where they have to sit flat. Butter and water is added. This is then cooked until the water evaporates and then for the next hour small amounts of water is added and cooked off until the carrots are wrinkled and brown. Salt and a ¼ of a teaspoon of sugar are added early on in the cooking process. Finally, parmesan cheese is then mixed in prior to serving.

When I sat down to try these carrots I couldn’t believe how sweet they were. My mom always makes sweet potatoes for thanksgiving dinner that have been cooked with brown sugar and butter. These carrots were almost as sweet as her potatoes were. I was shocked because I had added such a small amount of sugar. More than that though, cooking them this way changed the texture of the carrots to more resemble the sweet potato. They also had a wonderful nuttiness that seemed to come from the butter. Overall, this was a wonderful way to prepare the carrots.

The only downside to this recipe is the length of cooking time and the close watch you have to keep on the carrots. It would be a great recipe to make if you knew that you would be in the kitchen making other food and could keep a close eye on them. I made a pot roast with these, which didn’t need a lot of attention, so I ended up setting the timer for 5 minutes at a time so I wouldn’t forget to go back and add more water. This worked fine and kept me on my toes. I will definitely be making these again.