“Yummy.”
READY IN:
17mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

  • 1 lb carrot, sliced into bite sized pieces (I often use baby carrots)
  • 14 cup chicken stock
  • 2 tablespoons butter
  • 3 tablespoons flat leaf parsley, chopped
  • salt and pepper

Directions

  1. In a medium saucepan cook carrots in chicken stock until almost tender.
  2. Add butter and parsley. May add salt and pepper if needed.

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