Carrots With Shallots, Sage, And Thyme – a delicious recipe with carrots, chicken, shallots, butter, sage, thyme. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
344
kcal
Calories
14
g
Fat
35
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 pounds carrots, peeled, 1 cup chicken stock or reduced-sodium chicken broth, 1/2 pound shallots, thinly sliced, 1/2 stick unsalted butter, and more.
Yes, Carrots With Shallots, Sage, And Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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