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Ingredients
- 3 pounds carrots, peeled and cut diagonally into 1 1/2-inch pieces
- 1 tablespoon unsalted butter
- 1/2 cup chicken stock or low-sodium broth
- Salt and freshly ground pepper
- 1 teaspoon chopped thyme
Method
- Bring a saucepan of salted water to a boil.
- Add the carrots and cook until they start to soften, about 7 minutes.
- Drain.
- In a large skillet, melt the butter in the chicken stock.
- Add the blanched carrots and season lightly with salt.
- Cover and cook over moderately low heat, stirring occasionally, until tender, about 25 minutes.
- Uncover the carrots and cook over moderately high heat, without stirring, until they are golden brown on the bottom, about 4 minutes.
- Season the carrots with salt and pepper.
- Transfer them to a shallow serving bowl.
- Sprinkle with the thyme and serve.
