Carrots With Parsley Butter Recipe

Ingredients

2

cups baby-cut carrots

1/2

cup chicken broth

1

tablespoon sugar

2

teaspoons butter or margarine

1

teaspoon cornstarch

1

tablespoon cold water

1

tablespoon chopped fresh parsley

Preparation

In 1 1/2-quart saucepan, heat carrots and broth to boiling over high heat; reduce heat. Cover and simmer about 8 minutes or until tender. Remove carrots from liquid; place in small bowl and cover to keep warm.

Stir sugar and butter into liquid in saucepan until butter is melted and sugar is dissolved. In small bowl, mix cornstarch and water; stir into butter mixture in saucepan. Heat to boiling, about 1 minute, until slightly thickened.

Pour butter mixture over carrots. Add parsley; toss.

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