17 min | 10 min prep

SERVES 4 - 5

  1. In a medium saucepan cook carrots in chicken stock until tender.
  2. Drain off the liquid (either save and add to gravy, or discard).
  3. Add butter and parsley.
  4. May add salt and pepper if needed.
  5. Toss ingredients in saucepan (hold the lid tightly to the pan).

This is our daughters favorite way to have carrots!

Parsely - Flat Leaf Italian, or Parsley - Curled, can be used.

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