Parsleyed Baby Carrots

Lesli Dustin

1 1/2 lb. baby carrots
2 T. butter
1/2 cup chicken broth
1/2 cup minced fresh parsley
salt and pepper to taste

Bring a large pot of water to boil; add the carrots and cook until almost tender. Drain. Melt the butter over medium heat in a large skillet. Add the carrots, tossing to coat. Pour in the chicken broth and raise the heat to bring to a boil. Cook, stirring frequently, until the chicken broth reduces. Reduce heat to low; mix in the parsley and season to taste.