“Ordinarily I don't cook carrots, but I like this occasionally.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. reduce chicken stock in sauce pan by almost 1/2 to concentrate flavor.
  2. Cut carrots in 1 1/2 inch peices.
  3. In saucepan, melt butter and saute' onion and parsley till tender.
  4. add carrots, chicken stock and nutmeg.
  5. cover and cook over medium heat for about 25 minutes.
  6. uncover and cook another 20 minutes or until carrots are tender.

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