Carrots and Garlic
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1 tablespoon butter
1 tablespoon olive oil
2 tablespoons sugar
20 garlic cloves, peeled and cut in half lengthwise
1 teaspoon thyme
1 1/2 pounds carrots, peeled and cut into 1/4 inch coins
1/4 cup Chicken Stock
1/4 teaspoon salt
1/8 teaspoon black pepper
Serves 4 To 6
Heat the butter, olive oil, sugar, garlic and thyme in a large saute pan set on high heat. When the mixture begins to bubble and thicken, about 2 minutes, add the carrots. Cook for 2 minutes, until the carrots begin to release their juices. Add the chicken stock, cover and cook for 2 minutes. Remove the lid, stir in the salt and pepper and cook for 2-3 minutes longer, until most of the liquid has evaporated and the carrot are covered with a shiny glaze. Serve at once.
©2013 Nick Stellino Productions