Braised Carrots

 

1 1/2pounds carrots
4T butter
Parmesan cheese
salt and pepper to taste

Wash carrots and slice into disks which are all the same thickness.
Place carrots flat in a single layer in a saute pan.
Top with butter and enough water to cover carrots.
Cook carrots over medium heat until all the water has evaporated.
Add salt and enough water to keep carrots from sticking.
Continue to cook carrots until they are wrinkled and well browned.
Add water as necessary to keep carrots from burning or sticking.
Note that cooking carrots in this way reduces them to the taste of nothing but concentrated carrot.
Also note that cooking carrots down this fat may take an hour or more.
When almost done, allow all the water to cook out. Top with Parmesan and serve warm.