Braised Baby Carrots with Garlic and Thyme
So many people ask what kind of vegetables they should make with their fish, steak or chicken. So, just like the "potato series" we are doing the "vegetable series." No more lack of flavor boiled vegetables ok people?!?
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- 1 TBS Olive Oil
- 5 Baby Carrots (peeled)
- 2 TBS Chopped Garlic
- 1/2 Cup Chardonnay
- 1 Cup chicken Stock
- 1 TBS Fresh Thyme
- 1 1/2 Ounces Unsalted Whole Butter
- Salt and Pepper To Taste
Procedure: In a hot skillet with olive oil caramelize, but don't cook, the carrots. Next add in the garlic and cook out the bite. A good rule of thumb is that by the time you smell the garlic being cooked, it is usually done. Next deglaze with white wine and cook until almost gone. At this point add in chicken stock, thyme, and season very well with salt and pepper. Cover with a lid and turn down the heat to medium-low for about 8-10 minutes. Finish with butter and serve hot, enjoy!