Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Vanessa Pruett
Recipe by Cooking Light November 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

51 calories; fat 3g; saturated fat 1.9g; sodium 148mg.
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