10 young carrots
1 tablespoon butter
1 teaspoon chopped fresh thyme
1/2 small onion
4 tablespoons chicken broth (can be from the cube)
salt and pepper to taste
Carrots wash and scrape. Cut into thick slanting slices. Peel onions and chop finely. Add the chopped thyme. Mix. overcook in butter about 3 min. Add salt and pepper. Pour broth. Simmer over low heat until soft, carrots. The liquid must evaporate. Serve as an accompaniment to fried meats.