Herb Braised Carrots

Serves: 2

Imelda VonRueden

1 January 1970

Based on User reviews:

47

Spice

54

Sweetness

46

Sourness

39

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1 tbsp

Butter

450 g

Baby Carrots

1

Shallot (chopped)

2 tbsps

Vegetable Stock

1 tsp

Thyme

1 tsp

Ground Nutmeg

1 tsp

Sumac (ground)

1 tsp

Rosemary (chopped fresh)

1 tsp

Sage (chopped fresh)

1

Salt

1

Ground White Pepper (to taste)

Directions:

1

Heat butter in a large pan over medium heat until completely melted

2

Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes

3

Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes

4

Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper