These delicious carrots can be made from baby carrots, as in the photo, or from larger ones cut to size. Either way, this has to be one of the most delicious and easy carrot recipes.
2 lbs. carrots
3 tablespoons butter
sprig of thyme or 1/4 teaspoon dried thyme
3 tablespoons sour cream
salt and pepper
Use a saucepan that is large enough so the carrots almost fit in a single layer. Melt the butter and add the carrots, tossing to coat evenly. Cook three or four minutes and add water to barely cover the carrots. Add the thyme, sprinkle with salt, and partially cover the pan with the lid, leaving a crack for some of the steam to escape.
Simmer until the water is almost gone, which will take about 20 minutes, depending on the heat, the amount of water, and the size of the pan.
Stir in the sour cream, and keep warm until serving time. Garnish with the chives and parsley. A good modification to this recipe you can try is to substitute heavy cream for the sour cream and add a tablespoon of horseradish. As Emeril would say, that’ll kick it up a notch.