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2 bunches carrots
5 tablespoons butter
salt to taste
1 teaspoon brown sugar
3 tablespoons parmesan cheese, finely grated
1. Peel carrots and slice into 3/8 inch thick disks. Put carrots and butter in large skillet and add 1/4 inch water to almost cover carrots. Cook over medium heat, uncovered.
2. When liquid has evaporated, add salt and sugar. Continue cooking, adding 2-3 tablespoons water as required--watch and stir occasionally so the carrots don't burn. After 1 to 1 and 1/2 hours the carrots will be well browned and wrinkled. When they start looking browned, stop adding water, as you don't want any liquid left at the end.
3. When cooked, add the parmesan and stir once or twice over heat, transfer to a warm platter and serve immediately.
Can be made ahead up until step three.