Ingredients

The following ingredients have 4 Servings
  • 10-12 medium carrots (peeled)
  • 4-5 shallots
  • 1 cup chicken broth (*)
  • 2 tablespoons salted butter
  • 1-2 tablespoons fresh thyme (chopped)
  • 1/2 teaspoon salt (more to taste)
  • pepper (to taste)

Instruction

  • 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!