Carrots with Shallots, Sage, and Thyme

From the kitchen of Carly

Tender carrots braised until just cooked through, then tossed with butter-softened shallots and fresh sage and thyme. A whisper of nutmeg ties the whole thing together. Simple, elegant, and deeply satisfying.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 pounds carrots, peeled
  • 11 cup chicken stock or reduced-sodium chicken broth
  • 11/2 pound shallots, thinly sliced
  • 11/2 stick unsalted butter
  • 11/4 cup chopped sage
  • 11 tablespoon finely chopped thyme
  • 11/4 teaspoon grated nutmeg

Instructions

  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 Gewürztraminer '05