Carrots with Parsley Butter

 

2

cups baby-cut carrots

1/2

cup chicken broth

1

tablespoon sugar

2

teaspoons butter or margarine

1

teaspoon cornstarch

1

tablespoon cold water

1

tablespoon chopped fresh parsley

• 1 In 1 1/2-quart saucepan, heat carrots and broth to boiling over high heat; reduce heat. Cover and simmer about 8 minutes or until tender. Remove carrots from liquid; place in small bowl and cover to keep warm.
• 2 Stir sugar and butter into liquid in saucepan until butter is melted and sugar is dissolved. In small bowl, mix cornstarch and water; stir into butter mixture in saucepan. Heat to boiling, about 1 minute, until slightly thickened.
• 3 Pour butter mixture over carrots. Add parsley; toss.