Carrots with Shallots, Sage, and Thyme

Carrots with Shallots, Sage, and Thyme

Info

Rating
Calories
156.0
Protein
3.0
Sodium
191.0
Fat
7.0

Description

Carrots, braised in chicken broth and combined with shallots and fresh herbs, make a beautiful addition to the table, especially when you take advantage of the different-colored varieties found at farmers markets. You will also appreciate how small amounts of seasonings turn a taken-for-granted vegetable into something splendid. Don't reserve the recipe just for Thanksgiving; it would also be delicious with pork chops or 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 tablespoon finely chopped thyme
1/4 teaspoon grated nutmeg

Directions

  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. Transfer carrots to a bowl and wipe out skillet.
  4. Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
  5. Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
  6. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
  7. Josmeyer Les Folastries
  8. Gewürztraminer '05

Tags

    Side Braise Christmas Thanksgiving Quick & Easy Dinner Root Vegetable Carrot Sage Thyme Christmas Eve Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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