Recipe: Braised Carrots for JB

Here is one recipe, JB.

Braised Carrots
4 servings

2 Tbsp. butter
1 large onion, thinly sliced, or a 1-pint basket pearl onions
1 lb. carrots, thinly sliced
1 tsp. thyme leaves
1 bay leaf
1/2 cup chicken stock
2 cups heavy cream
pinch nutmeg
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.