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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ordinarily I don't cook carrots, but I like this occasionally. Ingredients:
2 tablespoons onions, chopped |
1 tablespoon parsley, chopped |
2 tablespoons butter |
8 carrots, medium sized |
20 ounces chicken stock |
1 dash nutmeg |
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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