Herb-Braised Carrots
Ingredients:
- 10 carrots, peeled and cut into 2-inch pieces on a diagonal
- 1 cup low-sodium chicken stock
- 2 stalks rosemary
- 6 sage leaves, roughly chopped
- 2 Tbsp butter
- 1 tsp granulated sugar
- Salt and pepper to taste
Preparation:
Place all ingredients except salt and pepper in a saucepan over low heat. Cover and cook until tender, about 25 minutes. Check for doneness by piercing with a knife or skewer. Discard rosemary stems before serving. Season with salt and pepper to taste.
Servings: 6Source:
Submitted by: Recipe Group Member
Date:
