Carrots with Shallots, Sage, and Thyme


  • 3 pounds carrots, peeled
  • 1 cup chicken stock or reduced-sodium chicken broth
  • ½ pound shallots, thinly sliced
  • ½ stick unsalted butter
  • ¼ cup chopped sage
  • 1 tablespoon finely chopped thyme
  • ¼ teaspoon grated nutmeg

1. Cut carrots into 3-by 1/2-inch sticks. 2. Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon 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. Trans...

View full recipe at SpringPad


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