Butter Braised Carrots with Thyme Recipe
Sweet with a delicious nutty flavor from the browned butter coats the tongue while the slight lemony bitterness of the thyme cuts through the fat. The results are truly wonderful.
Servings: 6 servings
Calories: 141kcal
Ingredients
- 2 LBS Carrots Multi Colored Carrots Peeled and Roll Cut (see above for more info on Roll Cut)
- 3 tablespoon Butter
- 1 tablespoon Olive Oil
- 3 Sprigs Fresh Thyme
- 2-3 Pinches Salt
- 1 Pinch Fresh Cracked Pepper
- ½ Cup Beef Stock warmed
Instructions
- In a large, heavy bottom saute pan, add the butter and olive oil. Heat over high heat. When the butter has melted, add in the carrots, thyme, salt and pepper. Cook over high heat, stirring occasionally, for 10 minutes.
- When the carrots have browned a bit and look super delicious, turn the heat to medium-low, but remove the pan and set aside for 1-2 minutes to allow the oil to cool.
- When the pan has cooled a bit, add in the warm beef stock and cover. Allow to cook for an additional 10 minutes or until the carrots are fork tender.
- Remove from the heat, taste and adjust the seasoning.
- Serve hot and happy eating!
Notes
If there is too much liquid in the pan after you add the stock and allow to cook, pour it out!
Nutrition
Calories: 141kcal