Parslied Baby Carrots
Tender baby carrot seasoned with butter, chicken broth and fresh chopped parsley.
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.