Spring ragout of baby carrots
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
1/2 cup chicken stock
2 teaspoons chopped chervil
1. Trim 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.
2. Blanch the carrot halves in a pot of boiling, salted water just until tender, about 2 minutes. Drain.
3. Heat the butter in a large skillet over medium heat. Add the carrots, season with salt and pepper and cook, stirring, 2 to 3 minutes.
4. Add 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.