| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 gross | Bunches of carrots; peeled and sliced 1/2" thick |
| 5 Esslöffel | butter unsalted |
| | salt |
| | pepper ground |
| 1/4 Teelöffel | sugar |
| 3 Esslöffel | Imported Italian Parmesan cheese |
|
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.
|
|
Anmerkungen zum Rezept:
keine |
