Braised carrots with Parmesan cheese from Essentials of Classic Italian Cooking (page 480) by Marcella Hazan

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Notes about this recipe

  • babyapricot on April 01, 2026

    Tasty but now absolutely blow away for the time - cooked down so much there was actually very little final product too - did not feel like 6 servings.

  • twoyolks on February 27, 2026

    These cook for a very long time and require pretty constant attention to add more water so they don't burn. They do get a strong carrot flavor without caramelizing. I thought they were good, but not good enough for the amount of work and time required.

  • Delys77 on November 07, 2013

    Pg. 480 For me these were not good. After 50 minutes they were fully caramelized and starting to blacken, much less the 1 to 1.5 hours that she suggests. Also, I think the caramelized carrot just doesn't go with the suggested parmesan. Not a flavour combination we enjoyed.

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