Carrots with Shallots, Sage, and Thyme
Ingredients
- ¼ teaspoon grated nutmeg
- 1 tablespoon finely chopped thyme
- ¼ cup chopped sage
- ½ stick unsalted butter
- ½ pound shallots, thinly sliced
- 1 cup chicken stock or reduced-sodium chicken broth
- 3 pounds carrots, peeled
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...
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