15 baby carrots (about 1/2 pound) in mixed varieties of different colors such as Cosmic Purple, Nantes and Solar Yellow 2 tablespoons butter 1/4 teaspoon salt Pepper 1/2 cup chicken stock 2 teaspoons chopped chervil

Step 1 Trim the tops and stems from the carrots, leaving about one-fourth inch of the stem. Wash the carrots under running water and scrub with a vegetable brush. Cut each in half lengthwise.

Step 2 Blanch the carrot halves in a pot of boiling, salted water just until tender, about 2 minutes. Drain.

Step 3Heat the butter in a large skillet over medium heat. Add the carrots, season with salt and pepper and cook, stirring, 2 to 3 minutes.

Step 4Add the chicken stock, cover and simmer over low heat until the carrots are tender, about 5 minutes. Sprinkle with the chervil and stir lightly before serving.

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