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Carrots with Shallots, Sage, and Thyme
- 3 pounds carrots, peeled
- 1 cup chicken stock or reduced-sodium chicken broth
- 1/2 pound shallots, thinly sliced
- 1/2 stick unsalted butter
- 1/4 cup chopped sage
- 1 tablespoon finely chopped thyme
- 1/4 teaspoon grated nutmeg
Directions:View on Epicurious
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