"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Braised Carrots Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Braised Carrots, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Waidelich
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
1 large sliced thin onion
4 cups sliced thin carrots
1/4 teaspoon dried thyme
1 bay leaf
1/2 cup chicken stock
1/4 teaspoon nutmeg
1 1/2 cups heavy cream

Directions:
Directions:
In a heavy saute pan, melt butter. Add onion, carrots, thyme and bay leaf. Cook over very low heat until vegetables are soft. Add stock and continue to cook until stock is reduced to 3 or 4 tablespoons. Add cream, nutmeg. Let simmer, uncovered until desired thickness is achieved (5 to 10 minutes).

Personal Notes:
Personal Notes:
I use better than bouillon for chicken stock. Recipe is from the Rancho Bernardo Inn (a 5 star restaurant)

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

255W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!