Carrots Glazed In Butter Sauce

1. 1

   In a large pot combine chicken stock and sugar together and bring to a boil.

2. 2

   Let cook for 5 minutes.

3. 3

   Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).

4. 4

   Add the butter off heat and whisk it inches.

5. 5

   Add Parsley.

6. 6

   Pour over steamed carrots.

7. 7

   (Note: i use a mandoline to cut my carrots).

* Per serving · 4 servings · Values may vary.

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