1 cup chicken stock or reduced-sodium chicken broth
1/2 pound shallots, thinly sliced
1/2 stick unsalted butter
1/4 cup chopped sage
1 tablespoon finely chopped thyme
1/4 teaspoon grated nutmeg
Cut carrots into 3-by 1/2-inch sticks.
Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
Makes 8 Servings
Gourmet November 2009
