HERB-BRAISED CARROTS
Serves 6.
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 tablespoons butter
1 teaspoon granulated sugar
Salt and pepper to taste
Cooking Directions
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.
Time-Saving Tip: Substitute baby carrots for sliced carrots.
Serving Suggestions
The sweetness of these herbed carrots is delicious aside the Rack of Pork with Parsleyed Crumbs.
Nutrition Facts
Calories 100 calories; Protein 2 grams; Fat 4 grams; Sodium 170 milligrams; Cholesterol 10 milligrams; Saturated Fat 2 grams; Carbohydrates 15 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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