Carrots: Braised with Thyme
Shared with me by: Jay C (friend)
New Year's Eve 2015
Ingredients
- 2 Tbls. unsalted butter
- 1-1/2 lb. carrots, peeled and sliced ¼ inch thick, sliced diagonal
- 2 garlic cloves, thinly sliced
- 2 thyme sprigs (or ½ t. dried)
- salt and freshly ground pepper
- 1-3/4 c. chicken stock or chicken broth
- parchment paper (cut a round circle to fit the size of your skillet)
Instructions
Preheat oven to 375 degrees.
In a large ovenproof skillet, melt butter over moderately low heat. Add the carrots, garlic and thyme; season with salt and pepper. Cook, tossing frequently, until the carrots are tender, but not browned (about 10 minutes).
Add the chicken stock or broth, bring to a boil and remove from heat.
Lay parchment paper over the carrots and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard thyme sprig if using, drain any remaining liquid, stir in a tiny bit of butter to glaze and serve.