Carrots with Shallots, Sage, and Thyme
Tender carrot sticks glazed with aromatics, featuring sweet shallots, fresh sage and thyme, finished with a touch of nutmeg. A sophisticated side dish that pairs perfectly with poultry or roasted meats.
Ingredients
- •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
Cooking Instructions
- 1.
Cut carrots into 3-by 1/2-inch sticks.
10 min
- 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.
15 min
- 3.
Remove lid and boil until most of liquid has evaporated, about 5 minutes.
5 min
- 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.
6 min
- 5.
Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
2 min
- 6.
Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
2 min
- 7.
Josmeyer Les Folastries Gewürztraminer '05
