Braised Parslied Carrots

Makes 4 servings

1 lb small carrots or
carrots cut into 2-inch
1 c beef broth
1 tsp honey
1 Tbsp butter
2 Tbsp minced fresh
parsley, chopped (or
use one Tbsp dried)
1. Wash, scrub and peel carrots. Leave
whole or cut into logs.
2. In a medium saucepan, bring beef broth
to a boil, add carrots, honey, butter and
parsley. Cover and simmer 4-5 minutes.
3. Remove carrots to a warm plate.
4. Continuing to simmer broth 15-20
minutes, until reduced to about 2 tablespoons.
Return carrots to pan and toss.
Serve at once.

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