Sauteed carrots with shallots and thyme


  •  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


  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!

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