Carrots A La Flamande

1. 1

   Parboil carrots in salted water for 5 minutes; drain well. Melt 2 tablespoons butter in a saucepan.

2. 2

   Add the carrots, beef broth and sugar.

3. 3

   Cover and simmer until well cooked.

4. 4

   Reduce the broth until practically nothing and add the remaining butter and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.