Recipe courtesy of Robert Irvine
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Vichy Carrots
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 tablespoons butter
  • 2 tablespoons finely chopped parsley leaves
  • 1 pound "baby cut" carrots
  • Salt and freshly ground black pepper
  • 1 (12-ounce) can lemon-lime soda (recommended: Sprite)

Directions

In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat with butter and parsley. Season with salt and pepper and add soda. Bring to a boil, then reduce heat simmer until the soda is reduced by half.

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