Carrot and Parsnips in Chicken Stock

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Julienne carrots and parsnips.
  • Melt butter in saucepan, place carrots in then parsnips resting on top.
  • Add salt and chicken stock.
  • Cover pan with lid and bring to boil.
  • Lower heat and simmer 25 minutes.
  • Grind fresh pepper over to serve.
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