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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Braised Carrots Recipe

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This recipe for Braised Carrots is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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)

 

 

 

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