Photo: John Autry; Styling: Leigh Ann Ross
Yield
Serves 4 (serving size: 1/2 cup)

How to Make It

Bring chicken broth to a boil in a saucepan. Add carrots. Reduce heat; simmer 6 minutes or until tender. Drain; return to pan. Stir in butter, chopped parsley, salt, and pepper; stir until butter melts.

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