Spring ragout of baby carrots

Time 25 minutes
Yields Serves 4
Spring ragout of baby carrots
(Mel Melcon / Los Angeles Times)

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.


Blanch the carrot halves in a pot of boiling, salted water just until tender, about 2 minutes. Drain.


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.


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.

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