Ingredients
- 1 cup sliced shallots (about 4 large)
- 1 Turkish or 1/2 California bay leaf
- 1/4 teaspoon ground ginger
- Rounded 1/8 teaspoon curry powder
- 1 teaspoon chopped fresh thyme
- 1/2 stick (1/4 cup) unsalted butter
- 1 small boiling potato (3 oz)
- 1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 1 cup apple cider (preferably unfiltered)
- 1 1/4 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sliced almonds, toasted
Description
The Secret To This Simple Recipe Is Using The Best Carrots You Can Find; Taste Them To Make Sure They Are Sweet And Full Of Flavor.
Gourmet Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter