About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Smothered Cabbage, Venetian Style | Main | Braised Carrots with Capers »

Braised Carrots with Parmesan Cheese

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.

Comments (4)

Beth, I am so glad you liked this and I love that you wrote they were "transformed".

We love carrots as well, but isn't this recipe almost diabolically delicious? We don't make this very often, but when we do, we are very happy diners.

Wow, Beth, I have never tried this recipe, now I plan to make it next week. Since I spend all of my time in the kitchen, it will be no big deal for me to hang out and babysit the carrots. Sounds wonderful.

Beth responds-It really was. I'm glad that I had it in my rotation.

Isn't it amazing the amount of natural sugars that are hidden away in vegetables! These look great - shame I don't have some carrots in my fridge right now . . .

Marcella Hazan:

Terrific, Beth, that is exactly the way they should look!

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This page contains a single entry from the blog posted on January 16, 2011 8:00 AM.

The previous post in this blog was Smothered Cabbage, Venetian Style.

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