Slow-Browned Carrots With Butter - cooking recipe

Ingredients

5 carrots (about 1 1/4 pounds)
3 tablespoons unsalted butter
salt
parmigiano-reggiano cheese (optional)

Preparation

Peel and cut the carrots on the bias into 1/4 inch thick ovals.
Place the carrots and butter in a large skillet. Turn the heat to medium-low and cook, stirring often, until the carrots shrink and start to brown, 1 1/4 to 1 1/2 hours.
Season with salt to tast, if using parmigiano-reggiano cheese sprinkle on top and serve immediately.