Summary

Ingredients

• 10 carrot (s)
• 50 g butter
• 15 g suar
• 1 cup chicken broth
• some parsley, fresh or frozen

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Instructions

1. Peel and slice the carrots. Then melt the butter with the sugar in a saucepan. Add the carrots and cook for a few minutes. Now pour in the broth and simmer over low heat with the lid 3/4 covered for about 20 minutes.
2. Arrange on the plate as a side dish and sprinkle with parsley.