Baby carrots tossed with butter chicken
broth and fresh chopped parsley.
Parslied
Baby Carrots
- 1 1/2 pounds baby carrots
2 tablespoons butter
1/2 cup chicken broth
1/2 cup chopped fresh parsley
- Bring a large pot of water
to a boil. Add carrots; cook 4 to 5 minutes or until crisp-tender.
Drain the carrots.
- Melt butter on medium
heat in a large skillet. Add the drained carrots, tossing to
coat with the butter.
- Increase to medium-high
heat. Add broth and bring to a boil. Continue boiling 3 to 4
minutes or until broth reduces, stirring frequently. Reduce heat
to low, stir in the parsley.
Makes 8 servings.
Recipe provided courtesy of www.butterball.com.
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