Braised Carrots with Parmesan
Serves 4 to 6
Author note: If you would like to make this side dish more filling, toss the braised carrots with cooked pearl couscous and serve as a warm salad.
1 1/2 lbs carrots, peeled and ends removed
3 cloves of garlic, chopped
4 tbsp unsalted butter
1 to 1 1/3 cup water
1/4 tsp red pepper flakes, or more to taste
black pepper
1/4 tsp kosher salt, or more to taste
1/2 tsp white wine vinegar
1/4 cup grated parmesan
fresh basil, chopped
Slice the carrots into 3/4-inch rounds. Set aside.
In a braising pan large enough to hold the carrots loosely, melt the butter over medium heat. Add the garlic and red pepper flakes and cook for 2 minutes.
Add the carrots and stir to coat. Increase the heat to medium-high. Add 1/3 cup of water to the carrots. Simmer until the water has evaporated, about 4 to 5 minutes. Add another 1/3 cup of water, stirring to scrap up any brown bits. Continue to cook until the water has evaporated. Repeat until the carrots are slightly softened but firm, about 15 to 25 minutes.
Add the pepper, salt and white wine vinegar. Stir.
Top with grated parmesan cheese and freshly chopped basil. Serve warm and salt to taste.
