Carrots with Shallots, Sage, and Thyme
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 teaspoon grated nutmeg
- 1/2 stick unsalted butter
- 1 tablespoon finely chopped thyme
- 1/4 cup chopped sage
- Carbohydrate 25 g(8%)
- Cholesterol 16 mg(5%)
- Fat 7 g(11%)
- Fiber 7 g(30%)
- Protein 4 g(7%)
- Saturated Fat 4 g(20%)
- Sodium 165 mg(7%)
- Calories 165
Preparation Cut carrots into 3-by 1/2-inch sticks. 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. Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet. 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. Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper. What to drink: Josmeyer Les Folastries Gewürztraminer '05 Cooks' note: .Carrots can be made 1 day ahead and chilled. Reheat over low heat.
Preparation Cut carrots into 3-by 1/2-inch sticks. 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. Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet. 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. Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper. What to drink: Josmeyer Les Folastries Gewürztraminer '05 Cooks' note: .Carrots can be made 1 day ahead and chilled. Reheat over low heat.
