Carrots with Shallots, Sage and Thyme
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This is so good! It will be a hit, guaranteed...great with a roast chicken.

Ingredients: 

3 pounds carrots, peeled
1 cup chicken stock or reduced sodium chicken broth
1/2 pound shallots, thinly sliced
1/2 stick unsalted butter
1/4 cup chopped sage
1 TBSP finely chopped thyme
1/4 TSP grated nutmeg

carrots
Instructions: 

1) Cut carrots into 3 x 1/2 inch sticks
2) Bring stock to a boil with 3/4 tsp salt and 1/2 tsp pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
3) Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
4) Cook shallots in butter with 1/2 tsp each of salt and pepper, over medium heat, stirring ocassionally until golden brown and tender, about 6 minutes. Add sage, thyme and nutmeg and cook stirring until very fragrant, about 2 minutes. Remove from heat and return carrots to skillet tossing to coat.

 
DanicaK's picture

Carrots for My Bunny Niece and Nephews

I recommend this recipe to the people who love to eat carrots. Easter has come and gone – though second Easter Sunday is coming up soon (it's a whole week) and so there's no reason why you can't put your desire to eat like a bunny. Easter dinner recipes are one of the preparations that my family work with since all of us will be present on the house. I think this recipe will work to my niece and nephews since they really crave to carrots.

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