Carrots with Parmigiano
Published on 31 January 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
An easy, quick and delicious side dish!
INGREDIENTS
Carrots
Oil
Butter
Grated Parmigiano
Parsley
1 garlic clove
Salt, pepper
I prepare and trim carrots, wash and cut into small lengths.
I put them in water in a bowl, cover with cling film and microwave at full power for 5 minutes, or blanch in boiling water.
I drain.
I melt butter and a little extra virgin olive oil with a garlic clove in a pan, then add carrots and ground pepper.
I add salt and cook with a little water, stirring occasionally, for 15/20 minutes.
Near the end, I add plenty of chopped parsley, mix and remove garlic.
Once cooked, keeping carrots crisp, I add plenty of Parmigiano, toss for a minute, cover for a couple of minutes and serve hot. Excellent with meat or fish.
INGREDIENTS
Carrots
Oil
Butter
Grated Parmigiano
Parsley
1 garlic clove
Salt, pepper
I prepare and trim carrots, wash and cut into small lengths.
I put them in water in a bowl, cover with cling film and microwave at full power for 5 minutes, or blanch in boiling water.
I drain.
I melt butter and a little extra virgin olive oil with a garlic clove in a pan, then add carrots and ground pepper.
I add salt and cook with a little water, stirring occasionally, for 15/20 minutes.
Near the end, I add plenty of chopped parsley, mix and remove garlic.
Once cooked, keeping carrots crisp, I add plenty of Parmigiano, toss for a minute, cover for a couple of minutes and serve hot. Excellent with meat or fish.
Original source: https://incucinaconlilly.com/2015/01/31/carote-al-parmigiano/
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