May 23, 2007
Braised Carrots
- 1 tbsp butter
- 3/4 lb small carrots, peeled, trimmed, cut 1/4 inch thick
- 1 garlic clove, crushed
- 1/2 tsp dry thyme
- salt and pepper
- 1/2 cup chicken stock
- Preheat the oven to 375 F.
- Melt the butter in an oven proof skillet and saute the carrots with the garlic and thyme.
- Season with salt and pepper. Saute 5 minutes.
- Add the chicken stock and bring to a boil. Cover and place in the oven to braise 20 minutes. Remove the cover and cook 10 minutes.
Very Good