Prep 10 mins
Cook 7 mins
- 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
- In a medium saucepan cook carrots in chicken stock until almost tender.
- Add butter and parsley. May add salt and pepper if needed.
Simple & tasty to boot! Very nice jazzed up carrot dish, & something that would go well with company, at least around here it would! Thanks for sharing! [Made & reviewed in Healthy CHoices ABC tag]
Much better than creamy carrots! Thanks for a great side dish!Fast and yummy! We'll see it a lot on our table from now on.Thanks.
Great side dish. I used 3 large carrots for 3 of us with 1 tablespoon of butter and 2 tablespoons of parsley but I did cook the carrots in 1 cup of chicken stock and once tender I was left with about 1/4 cup of stock which makes me think that a 1/4 cup of stock would not be enough and would dry out before the carrots were cooked. Thank you invictus, made for Everyday A Holiday.