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Prep 10min
Total25min
Servings4
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Ingredients
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
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Steps
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.
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