Rachael’s Braised Carrots
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- Carrots, bias-cut, plus chopped tops, to serve
- Chicken stock
- Shallots, finely chopped
- ¼ cup honey per 1½ pounds carrots
- Toasted almonds, to serve
- Parsley, to serve
Simmer carrots in 1-inch chicken stock, salt, a few chunks of butter and shallots. Braise in simmering liquid to just tender, then remove lid, cook off the stock and add honey. Lightly brown and caramelize, then add toasted almonds and parsley and chopped carrot tops to serve.