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Butter Braised Vegetables
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| Author: | Steven Brown
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2 bunches baby carrots, tops removed, peeled
1/2 lb. green beans, cleaned and trimmed
1 pint pearl onions
1 shallot, minced
1/4 c. homemade chicken stock or water
1/4 c. carrot juice
Bay leaf and few sprigs of thyme wrapped in cheesecloth (if you have it; if not, pick them out later)
1/4 lb. butter
Salt, pepper, and sugar to taste
Heat vegetables, stock or water, carrot juice, herbs, and butter in pan over medium heat. Adjust heat so butter emulsifies with juice and stock (if using), then reduce heat to a slow simmer. Season to taste with salt, pepper, and sugar. Cook until just tender, about 10 minutes, and remove herbs. Check seasoning and serve immediately. Serves 8.
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