Braised Carrots and Shallots

Total time: 25 minutes
   Quick and simple, I always have carrots on hand to 'fill in' when I run low on other vegetables.... besides, I love them!

 Ingredients:

• 2 - 3 medium carrots
• 1 shallot, chopped
• 1 tsp olive oil
• 1/4 cup chicken stock
• 1 tbs butter
• 1 tsp dried Herbes de Province

 Instructions:

• Heat oil in a small skillet.  Add shallot and sauté until translucent, about 5 minutes. 
• Peel carrots, cut in half the short way so you have 2 - 3 inch lengths.  Cut in half the long way then cut each half again so you have carrot sticks.  
• Add carrots, stock to skillet and cook over low heat until done, 10 - 15 minutes. 
•  Drain carrots and shallots. 
• Add butter, herbs and toss to coat.  Let fry a minute or two and serve.