1. Wash and peel carrots, then cut them into thick sticks. 2. Heat a large sauce-pot over low heat and melt the butter and sugar together until the sugar caramelizes. 3. Add the carrot sticks to the caramel mixture and stir to coat. 4. Add the hot broth,cover, and let carrots steam 25-30 minutes over medium-low heat (after 15 minutes, remove the lid so the remaining liquid will evaporate.). 5. Once the carrots are cooked enough to your liking, whisk in the cream, season to taste, and add the chopped parsley. 6. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
