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Categories:Viewed: 64 - Published at: 7 years ago
Ingredients
- 2 tbsp unsalted butter
- 1 None leek, white part only, halved and sliced
- 1 lb baby carrots, trimmed
- 1/2 cup chicken broth
- 2 tbsp honey
- 1 tbsp chopped fresh parsley, to garnish
Method
- Melt butter in a 12-inch skillet over medium heat. Cook leek until soft, about 5 mins. Add carrots, broth and honey. Cook, covered, for 8 mins, or until carrots are just tender. Remove lid and cook until liquid is almost completely evaporated and coats carrots. Serve sprinkled with parsley.
