 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Yummy. Ingredients:
1 lb carrot, sliced into bite sized pieces (i often use baby carrots) |
1/4 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.
|
|