recipes
Parslied Baby Carrots
Baby carrots tossed with butter chicken broth and fresh chopped parsley.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Boil/Simmer
- 10 minutes
- 10 - 20 minutes
- Less than 30 minutes
Ingredients
- 1 1/2 pounds baby carrots
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/2 cup chopped fresh parsley
- Directions
- Nutrition Info
- Serving Suggestions
-
Place carrots in large saucepan with water to cover. Bring to a boil. Cook 4 to 5 minutes or until carrots are crisp-tender. Drain.
Melt butter on medium heat in a large skillet. Add drained carrots, tossing to coat with the butter.
Increase heat 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. Cook 1 minute.
