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Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 18 ounces baby carrots, peeled and halved lengthwise
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced fresh chives
- 1 teaspoon minced fresh tarragon
Method
- Cook carrots in boiling water for 8 minutes or until tender. Drain well.
- Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrots; cook 1 minute. Add Chicken Glace, salt, and pepper; cook 3 minutes. Stir in parsley, chives, and tarragon.
