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
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.