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Herb Braised Carrots
10 carrots, peeled and cut into 2-inch pieces on a diagonal
1 C. chicken stock
2 stalks rosemary
6 sage leaves, roughly chopped
2 T. butter
1 t. granulated sugar
salt and pepper to taste
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.
Serves 6.
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Happy Thanksgiving!