Recipe By The Food Charlatan
10-12 medium carrots, peeled
1 cup chicken broth (or veggie stock!)
2 tablespoons salted butter
1-2 tablespoons fresh thyme, chopped
1/2 teaspoon salt, more to taste
pepper to taste
- Slice off the ends of the peeled carrots. Slice each carrot at a sharp angle into 2-3 pieces. Slice each piece lengthwise. (photos above) Place carrots in a 12-inch high-sided skillet.
- Chop off the ends of the shallots. Slice them lengthwise. (see photos)
- Add the shallots to the pan.
- Add 1 cup chicken broth. The liquid should go halfway up the vegetables. Add more broth if it doesn't.
- Turn the heat up to high until the mixture reaches a boil, then reduce heat to medium. Cover but leave the lid askew so that steam can vent out. Cook for 8-10 minutes, or until the carrots are crisp-tender.
- Remove the lid and continue cooking until all the liquid has cooked off.
- Add 2 tablespoons butter and 1-2 tablespoons fresh thyme.
- Season with 1/2 teaspoon salt and pepper to taste.
- Cook until the butter is melted and brown spots appear on some of the shallots.
- Add more salt and pepper to taste and serve hot!
If you want to make these ahead of time, make the recipe and usual and store covered in the fridge for 1 day. When you are ready to eat, add the carrots back to a pan and cook over medium heat until warmed through. I used a non-stick pan when I reheated so they didn't stick. I would imagine that there would be enough butter on the carrots that they wouldn't stick, but if you are nervous spray the pan first.