Vichy Carrots (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 tablespoons butter |
2 tablespoons finely chopped parsley leaves |
1 pound baby cut carrots |
salt and freshly ground black pepper |
1 (12-ounce) can lemon-lime soda (recommended: sprite) |
Directions:
1. In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat with butter and parsley. Season with salt and pepper and add soda. Bring to a boil, then reduce heat simmer until the soda is reduced by half.
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