By Madeline Wajda
Willow Pond Farm Herbs & Everlastings

1¼ lbs. fresh carrots
2 sticks butter
2 cups chicken or vegetable stock
salt and pepper to taste
1¼ teaspoons chopped fresh lemon verbena
1¼ teaspoons chopped fresh lemon basil
1 teaspoon chopped fresh thyme

Slice carrots lengthwise and then in half. Melt butter in large saucepan; add broth. Add carrot slices and cook over medium heat until tender. Remove carrot slices, leaving sauce in pan. Reduce sauce to ¼ cup. Pour over slices. Sprinkle with salt, pepper, and herbs. (If using dried herbs, add to sauce before reducing.) Serves 8–10.