Recipe: Spring ragout of baby carrots

Recipe: Spring ragout of baby carrots
(Mel Melcon, Los Angeles Times)

Spring ragout of baby carrots

Total time:


25 minutes



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.


Each serving: 75 calories; 1 gram protein; 5 grams carbohydrates; 1 gram fiber; 6 grams fat; 4 grams saturated fat; 15 mg. cholesterol; 200 mg. sodium.