Carrots with Shallots, Sage, and Thyme

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Thyme

  Fresh

  1 tbsp or 2g

• Shallots

  Raw

  8 tbsp chopped or 80g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Butter

  Unsalted

  ½ stick or 57g

• Carrots

  Raw

  21 medium or 1.28kg

• Sage

  Spices, ground

  ¼ cup or 8g

Directions

1. Peel carrots and cut into 3-by 1/2-inch sticks. Finely chop shallots and thyme.
2. 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.
3. Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
4. 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.
5. Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
6. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
7. What to drink: Josmeyer Les Folastries Gewrztraminer '05