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Mains, Vegetables

Spring ragout of baby carrots

Spring ragout of baby carrots
Mel Melcon / Los Angeles Times

Long ago, back in the dawn of human prehistory (or so I imagine), people made the discovery that separates us from rabbits. And if you, in this just-arrived season of sweet, tender, bursting-with-flavor baby vegetables, can be just a tiny ... Read more

Total time: 25 minutes | Serves 4
  • 15 baby carrots (about 1/2 pound) in mixed varieties of different colors such as Cosmic Purple, Nantes and Solar Yellow
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • Pepper
  • 1/2 cup chicken stock
  • 2 teaspoons chopped chervil

Step 1Trim the tops and stems from the carrots, leaving about one-fourth inch of the stem. Wash the carrots under running water and scrub with a vegetable brush. Cut each in half lengthwise.

Step 2Blanch the carrot halves in a pot of boiling, salted water just until tender, about 2 minutes. Drain.

Step 3Heat the butter in a large skillet over medium heat. Add the carrots, season with salt and pepper and cook, stirring, 2 to 3 minutes.

Step 4Add the chicken stock, cover and simmer over low heat until the carrots are tender, about 5 minutes. Sprinkle with the chervil and stir lightly before serving.


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