Peel and dice the carrots. I’m turning them into medium-sized match sticks. It’s prettier to serve and it reduces the cooking time.
Heh. Like you didn’t see this one coming! Coarsely chop the onion and grate a large garlic clove.
Heat 1 tbsp butter (I’m using the liquid version) and 1 tbsp oil. You can also use just butter or just oil. Get everything sizzling hot.
Plunge in the onions. Give them a good stir.
Closely followed by the garlic. Why does the garlic always come in second?
Add 1/4 tsp cumin, a heaping 1/4 tsp curry powder and a tsp dried thyme.
In with the carrots! Stir them until the carrots are coated with the onions and thyme.
Pour in 1 cup of chicken broth.
Sprinkle some salt and pepper in there as well. I’ve used coarse sea salt, probably close to half a tsp. It also depends on how salty your broth is.
Bring everything to a boil and cook over medium to high heat (without a lid or the lid cracked, I prefer no lid) for 10 to 15 minutes until the broth has vaporized. The cooking time also depends on the size of the carrots, of course.
Here comes the good part – when all the liquid is gone, the carrots and onions will caramelize giving them an amazing flavor. This should start to happen after about 10 minutes, make sure you’re nearby then and flip them with a spatula once or twice, or you’ll burn them rather than caramelize them.
The carrots will still have a bite to them, but are incredibly juicy, sweet and fragrant.