Butter-Braised Carrots
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: 136kcal
Ingredients
- 2 pounds carrots peeled
- ½ cup beef stock warmed
- 3 sprigs fresh thyme
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2-3 pinches salt
- 1 pinch fresh cracked black pepper
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Wash, peel, and 'roll-cut' the carrots into uniform pieces.
Cooking Instructions
- Add the butter and olive oil to a large, heavy-bottomed sauté pan and heat over high heat. When the butter has melted, add the carrots and thyme, and season with salt and pepper. Cook over high heat, stirring occasionally, for 10 minutes.
- When the carrots have browned a bit with a nice sear, and look super-delicious, turn the heat to medium-low. Remove the pan and set aside for 1-2 minutes to allow the oil to cool.
- When the pan has cooled a bit, add the warm beef stock and cover. Allow to cook for 10 minutes or until fork-tender and the stock and butter coats the carrots in a glaze.
- Remove from the heat and 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
Serving: 1serving | Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 318mg | Potassium: 526mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25458IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 1mg
