GLAZED CARROTS AND SHALLOTS WITH THYME

GLAZED CARROTS AND SHALLOTS WITH THYME image

Yield 4-6

Number Of Ingredients 7

1 1/2 lb. carrots (about 8), peeled and trimmed
8 oz. shallots (about 5 or 6 medium), ends trimmed, peeled, and cut in half or in quarters if large
About 1 cup homemade or lower-salt chicken broth
2 Tbs. unsalted butter
1 tsp. granulated sugar
Kosher salt
1 tsp. chopped fresh thyme

Steps:

Cut the carrots in half lenghtwise. Holding your knife at a sharp angle, cut each half into l/4 inch slices to make half moons. Put the carrots and shallots in a 10 to 12 inch saute pan and add enough broth to come halfway up the sides of the vegetables. Add the butter, sugar, and 2 tsp. salt, and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 8 to l0 minutes. Uncover, add the thyme, and continue to boil until the liquid evaporates. Continue to cook the carrots and shallots over medium high heat, stirring occasionally, until they begin to caramelize and turn golden brown, 3 to 4 minutes. Taste and add a pinch more salt, if necessary, and serve.