Garlic And Thyme Glazed Carrots
|Garlic||1 Clove (5 gm), crushed|
|Thyme sprigs||2 , leaves plucked and stem discarded|
|Carrots||750 Gram (Small Chantenay Variety)|
|Light chicken stock||1 Cup (16 tbs)|
Put the garlic, a large knob of butter, and thyme in a large wide pan and cook for a couple of minutes.
Add the carrots and toss together; then pour in just enough stock or water to barely cover the carrots.
Cover and simmer for 10-15 minutes until just tender, then increase the heat and cook until all the water has evaporated and the carrots are glazed.
Season and serve.