For those who took home economics, what are the first things you made?

[cbayer]

73. Here is the recipe I used. Try it out and tell me what you think.

Braised Carrots with Parmesan Cheese

I know of no other preparation in the Italian repertory, or in other cuisines, for that matter, more successful than this one in freeing the rich flavor that is locked inside the carrot. It does it by cooking the carrots slowly in no more liquid than is necessary to keep the cooking going so that they are wholly reduced to their essential elements of flavor. When cooked, they are tossed briefly over heat with grated Parmesan.

For 6 servings

1½ pounds carrots
4 tablespoons butter (½ stick)
Salt
¼ teaspoon sugar
3 tablespoons freshly grated parmigiano-reggiano cheese

1. Peel the carrots, wash them in cold water, and slice them into ⅜ inch disks. The thin tapered ends can be cut thicker. Choose a saute pan that can contain the carrot rounds spread in a single snug layer, without overlapping. Put in the carrots and butter, and enough water to come ¼ inch up the sides. If you do not have a single pan large enough, use two smaller ones, dividing the carrots and butter equally between them. Turn on the heat to medium. Do not cover the pan.

2. Cook until the water has evaporated, then add salt and the ¼ teaspoon sugar. Continue cooking, adding from 2 to 3 tablespoons water as needed. Your objective is to end up with well-browned, wrinkled carrot disks, concentrated in flavor and texture. It will take between 1 and 1½ hours, during which time you must watch them, even while you do other things in the kitchen. Stop adding water when they begin to reach the wrinkled, browned stage, because there must be no liquid left at the end. In 30 minutes or a little more, the carrots will become so reduced in bulk that, if you have been using two pans, you will be able to combine them in a single pan.

3. When done—they should be very tender—add the grated Parmesan, turn the carrots over completely once or twice, transfer them to a warm platter, and serve at once.

Ahead-of-time note
The carrots can be finished entirely in advance, except for the Parmesan, which you will add only when reheating, just before serving.

Hazan, Marcella (2011-07-20). Essentials of Classic Italian Cooking (Kindle Locations 10595-10597). Knopf Doubleday Publishing Group. Kindle Edition.