8 Servings 25 min Cook
1 Cup Chicken Broth
1 Tbsp Thyme
8 Tbsp chopped Shallots
1/4 Tsp Nutmeg
1/2 Stick Butter
21 Medium Carrots
1/4 Cup Sage
Peel carrots and cut into 3-by 1/2-inch sticks.
Finely chop shallots and thyme.
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.
Remove lid and boil until most of liquid has evaporated, about
Transfer carrots to a bowl and wipe out skillet.
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.
Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
Remove from heat and return carrots to skillet, tossing to coat.
Season with salt and pepper.
What to drink: Josmeyer Les Folastries Gewrztraminer '05