Sautéed Carrots and Shallots with Thyme

• Gluten free
• Paleo

• Produce

  • 10 Carrots, medium
  • 4 Shallots
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1 Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter, salted

Found on thefoodcharlatan.com

Ingredients

• 10-12 medium carrots, peeled
• 4-5 shallots
• 1 cup chicken broth*
• 2 tablespoons salted butter
• 1-2 tablespoons fresh thyme, chopped
• 1/2 teaspoon salt, more to taste
• pepper to taste

Directions

• Slice off the ends of the peeled carrots. Slice each carrot at a sharp angle into 2-3 pieces. Slice each piece lengthwise. (photos above) Place carrots in a 12-inch high-sided skillet.
• Chop off the ends of the shallots. Slice them lengthwise. (see photos)
• Add the shallots to the pan.
• Add 1 cup chicken broth. The liquid should go halfway up the vegetables. Add more broth if it doesnt.
• Turn the heat up to high until the mixture reaches a boil, then reduce heat to medium. Cover but leave the lid askew so that steam can vent out. Cook for 8-10 minutes, or until the carrots are crisp-tender.
• Remove the lid and continue cooking until all the liquid has cooked off.
• Add 2 tablespoons butter and 1-2 tablespoons fresh thyme.
• Season with 1/2 teaspoon salt and pepper to taste.
• Cook until the butter is melted and brown spots appear on some of the shallots.
• Add more salt and pepper to taste and serve hot!

Nutrition