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.
Open Thurs-Sat, 9 a.m.-5 p.m., and Sunday, noon-5 p.m., starting April 4, 2013.
Visit our online store
Willow Pond Farm Herbs & Everlastings
home of Lavender Festival "Lite," June 8 & 15, 2013
Tom and Madeline Wajda, proprietors
145 Tract Road, Fairfield, PA 17320 USA
© 1998–2013 Willow Pond Farm