Recipe courtesy of Robert Irvine

Vichy Carrots

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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

  1. 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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