Rancho Bernardo Inn
El Bizcocho's Braised Carrots
2 T. butter
1 large onion, thinly sliced, or a 1-pint basket pearl onions
1 lb. carrots, thinly sliced
1 t. thyme leaves
1 bay leaf
1/2 C. chicken stock
2 C. heavy cream
salt and pepper, to taste
In a heavy pan over medium heat, cook the onions and carrots in the butter with
thyme and bay leaf until soft but not browned, about 5 minutes.
Add chicken stock, and cook until juices are reduced by half. Add heavy cream
and simmer, reducing slowly until cream thickens. Season with nutmeg, salt and
pepper, and serve.