Chowhounds rave about Marcella Hazan’s braised carrots with Parmesan, even though the recipe takes two hours of hanging around near the stove. “I’m a lifelong carrot hater but these would convert anyone,” says cheryl_h. “The caramelized, concentrated flavors are just superb. I would never have thought carrots could taste this good.” Not content to fuss over carrots on the stove for a couple of hours, miss louella successfully adapted the recipe for the oven; she explains how here.

HillJ braises sliced carrots in white wine and chicken stock until fork tender, then sautees them in butter with nutmeg and black pepper.

Procrastibaker boils carrots until they’re tender, then sautees in butter, glazes in honey, and seasons with paprika.

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