17 min | 10 min prep

SERVES 4 - 5

• 8-10 medium carrots, sliced.
• 1/4 cup chicken stock.
• 2 tablespoons butter.
• 3 tablespoons fresh, Parsley, chopped (or 1 tablespoon dried Parsley).
• salt and pepper, to taste.

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.