Chow Bella

​Ingredients:

•  10-12 medium carrots, peeled

•  2 large shallots

•  1 cup chicken broth

•  2 tablespoons grass fed butter or ghee

•  1-2 tablespoons fresh thyme, chopped

•  1/2 teaspoon sea salt

•  pepper to taste

​

Directions:

1. Slice off the ends of the peeled carrots. Slice each carrot at an angle into 2-3 pieces. Slice each piece lengthwise. Place carrots in a high-sided skillet.

2. Chop off the ends of the shallots and slice them lengthwise. 

3. Add the shallots to the pan.

4. Add 1 cup chicken broth. 

5. Turn the heat up to high until the mixture reaches a boil, then reduce heat to medium. Cover but leave the lid slightly open so that steam can vent out. Cook for 6-8 minutes, or until the carrots are crisp-tender.

6. Remove the lid and continue cooking until all the liquid has cooked off.

7. Add 2 tablespoons butter and 1-2 tablespoons fresh thyme.

8. Season with sea salt and pepper to taste.

9. Cook for another 5 minutes or till brown spots appear on some of the shallots.

10. Serve hot!