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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe comes from the cookbook Thyme and The River Too. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 1/2 cups sliced yellow onions |
2 teaspoons minced garlic |
1 1/2 lbs carrots, peeled and sliced into 1/4-inch slices (4 cups) |
3 1/2 cups low sodium chicken broth |
1 cup champagne (or 1 more cup stock) |
1 1/2 teaspoons dried thyme or 1 tablespoon fresh thyme |
3 sprigs parsley |
4 teaspoons sugar |
1/8 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. Melt butter with the oil in pan.
2. Saute the onion and garlic in mixture till onions are limp.
3. Add carrots and toss to coat.
4. Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
5. Puree in small batches and return to pan.
6. Reheat and season with salt and pepper. Add more sugar if needed.
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