Blue Moon Gardens

Open Daily  9-5

Most Unique Selection of Nursery Plants in the Tyler & East Texas area

Carrots with Cream and Herbs

 

2 pounds baby carrots

3 Tablespoons butter

1 spring fresh thyme

2 Tablespoons sour cream

a small bunch of fresh chives, snipped


2 Tablespoons parsley chopped

 sea salt

Serves 4

Put baby carrots in saucepan in a single layer. Add the butter and set over low heat. Cook for 3 minutes, until the butter has melted and coated the carrots. Half fill the sauce pan with water, then add a pinch of salt and the thyme. Cover and cook for 10-20 minutes, until the water is almost completely evaporated.

 Drizzle with the sour cream and add sea salt to taste. Sprinkle the herbs over the top, mix well, and serve.

 

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